Conventional and Non-Conventional Yeasts in Beer Production

Fermentation

Patrizia Romano¹  Angela Capece¹  Rossana Romaniello¹  Gabriella Siesto¹ 

[1] Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale Ateneo Lucano, 10-85100 Potenza, Italy;

关键词: Saccharomyces brewing yeasts;    non-conventional yeasts;    beer;    bioflavoring;    low-alcohol beers;    light beers;    innovative beer styles;   

DOI  :  10.3390/fermentation4020038

来源: DOAJ

【 摘 要 】

The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

【 授权许可】

Unknown