Performance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers

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Autor(es): dc.contributorUniversità degli Studi della Basilicata-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversitas Mercatorum-
Autor(es): dc.creatorCapece, Angela-
Autor(es): dc.creatorDe Fusco, Deborah [UNESP]-
Autor(es): dc.creatorPietrafesa, Rocchina-
Autor(es): dc.creatorSiesto, Gabriella-
Autor(es): dc.creatorRomano, Patrizia-
Data de aceite: dc.date.accessioned2022-02-22T00:49:27Z-
Data de disponibilização: dc.date.available2022-02-22T00:49:27Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/app11020801-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207178-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207178-
Descrição: dc.descriptionNowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort-starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae-C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.-
Descrição: dc.descriptionScuola di Scienze Agrarie Forestali Alimentari ed Ambientali Università degli Studi della Basilicata-
Descrição: dc.descriptionDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas (FCFAR) Universidade Estadual Paulista (UNESP)-
Descrição: dc.descriptionDipartimento di Economia Universitas Mercatorum-
Descrição: dc.descriptionDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas (FCFAR) Universidade Estadual Paulista (UNESP)-
Formato: dc.format1-17-
Idioma: dc.languageen-
Relação: dc.relationApplied Sciences (Switzerland)-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCandida zemplinina (starmerella bacillaris)-
Palavras-chave: dc.subjectLow-alcohol beer-
Palavras-chave: dc.subjectMixed cultures-
Palavras-chave: dc.subjectNon-saccharomyces yeasts-
Palavras-chave: dc.subjectTorulaspora delbrueckii-
Palavras-chave: dc.subjectWort-starter interaction-
Palavras-chave: dc.subjectZygosaccharomyces bailii-
Título: dc.titlePerformance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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