التفاصيل البيبلوغرافية
| العنوان: |
Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production. |
| المؤلفون: |
Vaštík, Peter, Sulo, Pavol, Rosenbergová, Zuzana, Klempová, Tatiana, Dostálek, Pavel, Šmogrovičová, Daniela |
| المصدر: |
Fermentation (Basel); Mar2023, Vol. 9 Issue 3, p221, 15p |
| مصطلحات موضوعية: |
NON-alcoholic beer, SACCHAROMYCES cerevisiae, MALTOSE, ORGANIC acids, MITOCHONDRIAL DNA, ACETIC acid |
| مستخلص: |
The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer interesting inherited flavour characteristics; however, their use in non-alcoholic beer production is rare. In this work, we constructed six hybrids of maltose-negative S. cerevisiae parental strains (modified to produce higher amounts of organic acids) and S. mikatae (wild-type). Growth behaviour, osmotolerance and fermentation features of the offspring were compared with parental strains. One hybrid with mitochondrial DNA inherited from both parents was used to produce non-alcoholic beer in which organic metabolites were evaluated by HPLC and HS-SPME-GC-MS. This hybrid produced non-alcoholic beer (≤0.05% (v/v)) with an increased organic acid content, just as its parent S. cerevisiae, but without producing increased amounts of acetic acid. The beer had a neutral aromatic profile with no negative off-flavours, similar to the beer produced by the parent S. mikatae, which was used for the first time to produce non-alcoholic beer. Overall, both parents and hybrid yeast produced non-alcoholic beers with increased amounts of higher alcohols compared with esters. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |