Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

• Autoři: KOCHLÁŇOVÁ Tatiana; KIJ David; ČMIELOVÁ Jana; KUBIZNIAKOVA Petra; MATOULKOVÁ Dagmar
• Rok publikování: 2016
• Druh: Článek v odborném periodiku
• Časopis / Zdroj: Kvasný průmysl
• Fakulta / Pracoviště MU: Přírodovědecká fakulta
• www: https://www.kvasnyprumysl.cz/artkey/kpr-201607-0001_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_I_cast-_Brettanomyces_Dekkera.php
• Doi: http://dx.doi.org/10.18832/kp2016024
• Klíčová slova: Brettanomyces; Dekkera; lambic; gueuze; non-Saccharomyces; spontaneous fermentation
• Popis: In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze.

Související projekty

• Podpora výzkumu studentů směru mikrobiologie a molekulární biotechnologie