Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895122" target="_blank" >RIV/60461373:22330/13:43895122 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jib.72" target="_blank" >http://dx.doi.org/10.1002/jib.72</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.72" target="_blank" >10.1002/jib.72</a>

Result language
angličtina
Original language name
Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants
Original language description
Arrested or limited fermentation process is a widespread method used for production of alcohol-free beer (AFB). However, it usually leads to worty off-flavour and a lack of pleasant fruity flavour/aroma. The aim of this study was to isolate spontaneous mutants of Saccharomyces pastorianus strain 2 resistant to 5,5,5-trifluoro-DL-leucine, since the resistance is related to overproduction of flavour active isoamyl alcohol (IAAL) and isoamyl acetate (IAAC). The mutants were the subject of selection duringseries of screening tests aimed at selecting the best producer of target compounds (IAAL and IAAC). Subsequently, the overproduction stability of the selected mutant strain was verified in four consecutive fermentations of AFBs. A higher pitching rate and increased fermentation temperature did not result in an overall improvement in the production of the target compounds. Sensory analysis proved the flavouring effect of the spontaneous lager yeast mutant on the AFB produced by arrested f
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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