Production and characterisation of non-alcoholic beer using special yeast

Authors

  • Peter Vaštík Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia
  • Daniela Šmogrovičová Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
  • Valentína Kafková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia
  • Pavol Sulo Comenius University in Bratislava, Faculty of Natural Sciences, Bratislava, Slovakia
  • Katarína Furdíková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia
  • Ivan Špánik Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Bratislava, Slovakia

DOI:

https://doi.org/10.18832/kp2019.66.336

Keywords:

low-alcoholic beer, non-alcoholic beer, non-Saccharomyces yeast, hybrid yeast

Abstract

Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

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Published

2020-10-15

How to Cite

Vaštík, P., Šmogrovičová, D., Kafková, V., Sulo, P., Furdíková, K., & Špánik, I. (2020). Production and characterisation of non-alcoholic beer using special yeast. KVASNY PRUMYSL, 66(5), 336-344. https://doi.org/10.18832/kp2019.66.336

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