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

• Autoři: KOCHLÁŇOVÁ Tatiana; KIJ David; ČMIELOVÁ Jana; KUBIZNIAKOVA Petra; MATOULKOVÁ Dagmar
• Rok publikování: 2016
• Druh: Článek v odborném periodiku
• Časopis / Zdroj: Kvasný průmysl
• Fakulta / Pracoviště MU: Přírodovědecká fakulta
• www: https://www.kvasnyprumysl.cz/artkey/kpr-201607-0002_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_II_cast.php
• Doi: http://dx.doi.org/10.18832/kp2016025
• Klíčová slova: Kluyveromyces; nonalcoholic beer; low-alcohol beer; non-Saccharomyces; Pichia; Torulaspora; Wickerhamomyces
• Popis: 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 flavor 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 flavoring.

Související projekty

• Podpora výzkumu studentů směru mikrobiologie a molekulární biotechnologie