Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; Atzler, Jonas J.; Hoehnel, Andrea; Lynch, Kieran M.; Arendt, Elke K.

doi:10.3390/fermentation5040103

Cited by 37 publications

(51 citation statements)

References 40 publications

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“…These aroma notes may not be simply process related due to the dealcoholisation method used, but are also particularly relevant since special yeast strains (e.g. Cyberlindnera yeasts ( 42 ) , Lachancea fermentati ( 43 ) ) can be used in the production of NABs. In addition, sour or fruit‐sour beers have evolved as a type of NABs ( 44 ) .…”

Section: Resultsmentioning

confidence: 99%

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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Analytical and sensory profiles of non‐alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation of wheat style NABs from different production processes using olfactrometry in combination with sensory analysis. GC‐O/MS sniffing was performed to identify the aroma active components in wheat style NABs produced by different methods and the alcoholic standard beer to determine the differences in their aroma spectrum. Based on this, a sensory scheme for the targeted assessment of aroma profile, flavour intensity and attributes describing non‐volatile properties was developed and validated using top fermented NABs. The odour activity of aroma substances differ depending on the matrix. The choice of attributes varies depending on the production process and aroma profiling is not always sufficient for the holistic characterisation of NABs. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Section: Resultsmentioning

confidence: 99%

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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“…20% of the fermentable wort sugars). Maltose-negative strains, on the other hand, have shown promise for low-alcohol beer fermentations [Johansson et al 2021; Bellut et al 2019]. In addition, growth in the presence of 100 mg/L hop-derived iso-alpha acids was tested, and no inhibition was observed for any of the strains (data not shown).…”

Section: Resultsmentioning

confidence: 99%

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

Krogerus

Eerikäinen

Aisala

et al. 2021

Preprint

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A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. 56 yeast strains were first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds. A number of strains appeared maltose-negative and produced desirable aromas without obvious off-flavours. These were selected for further scaled-up wort fermentations. The selected strains efficiently reduced wort aldehydes during fermentation, thus eliminating undesirable wort-like off-flavours, and produced a diverse volatile aroma profile. Sensory analysis of the beer samples using projective mapping identified two strains, Trigonopsis cantarellii and Candida sojae, that produced beers similar to a commercial reference lager beer. 30 L-scale wort fermentations were performed with these two strains together with a commercial Saccharomycodes ludwigii reference strain. Both strains performed comparably to the commercial reference, and the T. cantarellii strain in particular, produced low amounts of off-flavours and a significantly higher amount of the desirable monoterpene alcohol trans-geraniol. The strain was also sensitive to common food preservatives and antifungal compounds, and unable to grow at 37 °C, suggesting it is relatively easily controllable in the brewery, and appears to have low risk of pathogenicity. This study shows how the natural brewery microbiota can be exploited as a source of non-conventional yeasts for low-alcohol beer production.

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“…Esters are extremely important for the flavour profile of beer. In a study, non-Saccharomyces yeasts (known to produce fruity aromas) belonging to the genus Cyberlindnera were found suitable to produce fruity non-alcoholic beers (Bellut et al 2019a).…”

Section: Production Technologymentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Cited by 37 publications

References 40 publications

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

Recent innovations in the production of selected specialty (non-traditional) beers

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