Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Authors

  • Tatiana Kochláňová Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno
  • David Kij Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno
  • Jana Kopecká Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno
  • Petra Kubizniaková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague
  • Dagmar Matoulková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague

DOI:

https://doi.org/10.18832/kp2016025

Keywords:

Kluyveromyces, nonalcoholic beer, low-alcohol beer, non-Saccharomyces, Pichia, Torulaspora, Wickerhamomyces

Abstract

Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and production may contribute to the formation of interesting fl avor attributes. Yeast belonging to the genera Pichia, Meyerozyma, Geotrichum or Wickerhamomyces can be applied for the biocontrol of molds during the malting process and storage of malt. The article gives the characteristics and taxonomy of Torulaspora, Kluyveromyces, Meyerozyma and other non-Saccharomyces yeast. It also describes the use of non-Saccharomyces yeast for degradation of hop bitter compounds in hops wastes or beer fl avoring.

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Published

2016-08-12

How to Cite

Kochláňová, T., Kij, D., Kopecká, J., Kubizniaková, P., & Matoulková, D. (2016). Non-Saccharomyces yeasts and their importance in the brewing industry. Part II. KVASNY PRUMYSL, 62(7-8), 206–214. https://doi.org/10.18832/kp2016025
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Issue

Vol. 62 No. 7-8 (2016)

Section

Articles
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