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Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

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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-201607-0002_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_II_cast.php
Doi http://dx.doi.org/10.18832/kp2016025
Klíčová slova Kluyveromyces; nonalcoholic beer; low-alcohol beer; non-Saccharomyces; Pichia; Torulaspora; Wickerhamomyces
Popis Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and production may contribute to the formation of interesting flavor attributes. Yeast belonging to the genera Pichia, Meyerozyma, Geotrichum or Wickerhamomyces can be applied for the biocontrol of molds during the malting process and storage of malt. The article gives the characteristics and taxonomy of Torulaspora, Kluyveromyces, Meyerozyma and other non-Saccharomyces yeast. It also describes the use of non-Saccharomyces yeast for degradation of hop bitter compounds in hops wastes or beer flavoring.
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