Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production.

ABSTRACT: Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detecte

SUBMITTER: Simoes J 

PROVIDER: S-EPMC9961705 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature