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Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

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KOCHLÁŇOVÁ Tatiana KIJ David ČMIELOVÁ Jana KUBIZNIAKOVA Petra MATOULKOVÁ Dagmar

Rok publikování 2016
Druh Článek v odborném periodiku
Časopis / Zdroj Kvasný průmysl
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
www https://www.kvasnyprumysl.cz/artkey/kpr-201607-0001_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_I_cast-_Brettanomyces_Dekkera.php
Doi http://dx.doi.org/10.18832/kp2016024
Klíčová slova Brettanomyces; Dekkera; lambic; gueuze; non-Saccharomyces; spontaneous fermentation
Popis In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze.
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