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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

—

Svazek periodika

119

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

149-155

Kód UT WoS článku

000327665800010

EID výsledku v databázi Scopus

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