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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/23:43927343

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Svazek periodika

9

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

805

Kód UT WoS článku

001076505300001

EID výsledku v databázi Scopus

2-s2.0-85172120761