Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
AbstractAlcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing. View Full-Text
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Bellut, K.; Michel, M.; Zarnkow, M.; Hutzler, M.; Jacob, F.; De Schutter, D.P.; Daenen, L.; Lynch, K.M.; Zannini, E.; Arendt, E.K. Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation 2018, 4, 66.
Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, De Schutter DP, Daenen L, Lynch KM, Zannini E, Arendt EK. Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation. 2018; 4(3):66.Chicago/Turabian Style
Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; De Schutter, David P.; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K. 2018. "Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer." Fermentation 4, no. 3: 66.
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