Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916603" target="_blank" >RIV/60461373:22330/18:43916603 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643818309289?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643818309289?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2018.10.082" target="_blank" >10.1016/j.lwt.2018.10.082</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

Popis výsledku v původním jazyce

For brewers, alcohol-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, respectively. Ethanol (5% v/v) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, respectively. Response surface methodology was used to identify the main fermentation conditions affecting the formation of esters and higher alcohols. Statistical analysis of the experimental data revealed that the fermentation temperature and pitching rate had the most significant effects on flavour formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

Název v anglickém jazyce

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

Popis výsledku anglicky

For brewers, alcohol-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, respectively. Ethanol (5% v/v) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, respectively. Response surface methodology was used to identify the main fermentation conditions affecting the formation of esters and higher alcohols. Statistical analysis of the experimental data revealed that the fermentation temperature and pitching rate had the most significant effects on flavour formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1610202" target="_blank" >QJ1610202: Vývoj nových plodin s cílem produkce potravinářských výrobků s vyšší výživovou hodnotou</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

100

Číslo periodika v rámci svazku

February 2019

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

362-367

Kód UT WoS článku

000452946300051

EID výsledku v databázi Scopus

2-s2.0-85055906147