2016
DOI: 10.18832/kp2016025
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Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Abstract: ■ 1 ÚVODKvasinky non-Saccharomyces nacházejí uplatnění v různých oblastech průmyslové výroby. V pivovarství, mimo výrobu piva lambik a gueuze, kde je využíváno spontánní fermentace mladiny, s hlavním podílem kvasinek Brettanomyces, mohou být některé non-Saccharomyces kvasinky využívány např. při výrobě nízkoalkoholic-kých nebo nealkoholických piv (Johnson, 2013).Nealkoholické pivo se vyrábí dvěma základními přístupy -buď je alkohol odstraňován fyzikálními metodami z hotového piva, nebo jsou uplatněny speciální… Show more

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Cited by 6 publications
(5 citation statements)
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“…Pichia fermentans with its anamorph Candida lambica is ubiquitous and presents a typical beverage-spoiling yeasts (Kochlanova et al, 2016b;Hutzler et al, 2012). Regarding the systematics, it is considered as one of the most basal species of the Pichia group, which is supported by the multigene sequence analysis (The Yeasts, 2022).…”
Section: Beer Contaminants Formerly/currently Included In the Genus C...mentioning
confidence: 99%
See 2 more Smart Citations
“…Pichia fermentans with its anamorph Candida lambica is ubiquitous and presents a typical beverage-spoiling yeasts (Kochlanova et al, 2016b;Hutzler et al, 2012). Regarding the systematics, it is considered as one of the most basal species of the Pichia group, which is supported by the multigene sequence analysis (The Yeasts, 2022).…”
Section: Beer Contaminants Formerly/currently Included In the Genus C...mentioning
confidence: 99%
“…The ubiquitous yeasts Pichia membranifaciens, together with its anamorph Candida valida, presents a typical food and beverage spoilage microorganism (The Yeasts, 2022; Kochlanova et al, 2016b). Many new species have been described in the past on the basis of similar phenotypic characteristics (Wu et al, 2006).…”
Section: Beer Contaminants Formerly/currently Included In the Genus C...mentioning
confidence: 99%
See 1 more Smart Citation
“…The aim of the other method, often referred to as biological, is to reduce alcohol production during fermentation process (Ivanov et al, 2016). Biological methods include using wort with a lower content of simple sugars, early ending of fermentation, lower temperature of fermentation or lower metabolism activity caused by immobilization of the yeasts (Kochláňová et al, 2016b). Non-Saccharomyces yeasts are known for their important contribution to the flavour profile of fermented foods and beverages and have therefore been investigated for their targeted application in bioflavouring and, not least, non/low-alcoholic brewing (Bellut et al, 2019).…”
Section: Introductionmentioning
confidence: 99%
“…Saccharomycodes ludwigii can produce alcohol-free beers with rich flavour profiles owing to its aroma production and low performance in fermenting maltose and maltotriose from wort (Michel et al, 2016). In comparison to brewer´s yeast some strains of S. ludwigii produce higher amounts of esters, higher alcohols and negligible concentrations of diacetyl and other undesired compounds (Kochláňová et al, 2016b). Schizosaccharomyces pombe is fission yeast with a very slow growth rate, a long lag phase and a high vitamin requirement.…”
Section: Introductionmentioning
confidence: 99%