2023
DOI: 10.3390/microorganisms11020316
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Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production

Abstract: Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently w… Show more

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Cited by 16 publications
(9 citation statements)
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“…The selection, for NABLAB fermentation, of non-conventional yeasts (or other microorganisms) unable to ferment maltose or even maltotriose (known as «maltose/maltotriosenegative») has gained increasing attention in recent years [5,[12][13][14]. Such yeasts could potentially create new, diversified fruity aromas and/or eliminate certain off-flavors (e.g., aldehydes) while generating little or no ethanol, all without the need for additional equipment [13][14][15]. These special yeasts, isolated from various fermented food substrates [13,16], typically show deficiencies in the maltose transporter and maltase enzyme [17,18].…”
Section: Introductionmentioning
confidence: 99%
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“…The selection, for NABLAB fermentation, of non-conventional yeasts (or other microorganisms) unable to ferment maltose or even maltotriose (known as «maltose/maltotriosenegative») has gained increasing attention in recent years [5,[12][13][14]. Such yeasts could potentially create new, diversified fruity aromas and/or eliminate certain off-flavors (e.g., aldehydes) while generating little or no ethanol, all without the need for additional equipment [13][14][15]. These special yeasts, isolated from various fermented food substrates [13,16], typically show deficiencies in the maltose transporter and maltase enzyme [17,18].…”
Section: Introductionmentioning
confidence: 99%
“…Such yeasts could potentially create new, diversified fruity aromas and/or eliminate certain off-flavors (e.g., aldehydes) while generating little or no ethanol, all without the need for additional equipment [13][14][15]. These special yeasts, isolated from various fermented food substrates [13,16], typically show deficiencies in the maltose transporter and maltase enzyme [17,18]. Patented strains of Saccharomycodes ludwigii [19] (from grape must [20]) and Pichia kluyveri [21] (from exotic plants [22]) have already yielded promising results, with low ethanol levels (between 0.5 and 1.2% [20] and <0.5% [13,23] ABV, respectively, in 12 • P wort at 20 • C) and more fruity flavors [13,14].…”
Section: Introductionmentioning
confidence: 99%
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