USE OF DIFFERENT YEAST STRAIN APPROACHES IN BEER PRODUCTION: AN OVERVIEW

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorPPGCF (Graduate Program in Pharmaceutical Sciences)/UEFS (State University of Feira de Santana)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorCenter for Ayurvedic Studies-
Autor(es): dc.creatorAzevedo, R. R.M.-
Autor(es): dc.creatorSantos, C. R.B.-
Autor(es): dc.creatorSampaio, B. S.-
Autor(es): dc.creatorSantos, F. S.-
Autor(es): dc.creatorSimões, M. M.M.-
Autor(es): dc.creatorDel Bianchi, V. L.-
Autor(es): dc.creatorSantos, Diego Tresinari dos-
Autor(es): dc.creatorCarvalho, Giovani Brandão Mafra de-
Data de aceite: dc.date.accessioned2025-08-21T21:58:48Z-
Data de disponibilização: dc.date.available2025-08-21T21:58:48Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240551-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240551-
Descrição: dc.descriptionIn search of innovations, there are several techniques studied and tested, currently, regarding the different approaches to the use of yeasts in the beer production process. There are several ways of maintenance and different genera of yeasts, however, the lyophilization methodology and the genus Saccharomyces always stand out both in number of studies and in industrial applications. Thus, the addition of cryoprotectants in yeasts to perform lyophilization has been showing many positive results, increasing the viability and storage time of these yeasts. Despite the hegemony of the Saccharomyces genus, the discoveries of innumerable strains of wild yeasts and the use of starter or unconventional cultures have opened up a range of possibilities in the search for different aromas and flavors in beers and fermentative discoveries, such as the patented Pichia Kluyv yeast as promising in the production of low alcohol beers. In this chapter, some of these methodologies applied in the search for ways to maintain or improve the viability of yeasts during the fermentation process will be discussed and will bring sensory and technological novelties to an industry that is constantly evolving, such as the food industry.-
Descrição: dc.descriptionLAFER (Laboratory of Fermentation) PPGBIOTEC (Graduate Program in Biotechnology) PPGCF (Graduate Program in Pharmaceutical Sciences)/UEFS (State University of Feira de Santana), Av. Transnordestina, s/n, Novo Horizonte - BA, Bahia-
Descrição: dc.descriptionUNESP (State University of São Paulo), São Paulo-
Descrição: dc.descriptionCenter for Ayurvedic Studies Department of Food Science and Technology, São Paulo-
Descrição: dc.descriptionUNESP (State University of São Paulo), São Paulo-
Formato: dc.format211-232-
Idioma: dc.languageen-
Relação: dc.relationThe Food Industry: Perceptions, Practices and Future Prospects-
???dc.source???: dc.sourceScopus-
Título: dc.titleUSE OF DIFFERENT YEAST STRAIN APPROACHES IN BEER PRODUCTION: AN OVERVIEW-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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