Novel Saccharomyces cerevisiae x Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928135" target="_blank" >RIV/60461373:22330/23:43928135 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2311-5637/9/3/221" target="_blank" >https://www.mdpi.com/2311-5637/9/3/221</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation9030221" target="_blank" >10.3390/fermentation9030221</a>

Result language

angličtina

Original language name

Novel Saccharomyces cerevisiae x Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production

Original language description

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 (&lt;= 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.

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

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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-Basel

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

9

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

000958394900001

EID of the result in the Scopus database

2-s2.0-85151151758