Alcohol-free beer produced using maltose-negative wine yeast Saccharomyces cerevisiae with probiotic potential

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000081" target="_blank" >RIV/60193697:_____/23:N0000081 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/23:43927343

Result on the web

<a href="https://www.mdpi.com/2311-5637/9/9/805" target="_blank" >https://www.mdpi.com/2311-5637/9/9/805</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation9090805" target="_blank" >10.3390/fermentation9090805</a>

Result language

angličtina

Original language name

Alcohol-free beer produced using maltose-negative wine yeast Saccharomyces cerevisiae with probiotic potential

Original language description

The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (mu) was the highest at 25 C-degrees (mu = 0.41 +/- 0.01 h(-1)) and it was not affected by iso-alpha-bitter acids (15-50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

9

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

805

UT code for WoS article

001076505300001

EID of the result in the Scopus database

2-s2.0-85172120761