Kvasny Prum. 2005; 51(7-8): 235-239 | DOI: 10.18832/kp2005012

Low-Alcoholic Beer Production Using Mutant Brewing Yeast.Peer-reviewed article

Radoslav SELECKÝ, Daniela ©MOGROVIČOVÁ, Martin ©ULÁK
Katedra biochemickej technológie, Fakulta chemickej a potravinárskej technológie, Slovenská technická univerzita

Possibility of low-alcoholic beer production by brewing yeast mutant in genes corresponding to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four strains of brewing yeast isolated from Slovak breweries was exposed to UV radiation. As a result we have obtained 16 mutant yeast, ten of them were able to produce required organic acids. After fermentation of 11 % w/w. wort the final young beers showed alcohol content between 0.54-0.64 % v/v., pH varied between 4.2-4.7. Other parameters did not differ too much from those of classical lowalcoholic beers.Possibility of low-alcoholic beer production by brewing yeast mutant in genes corresponding to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four strains of brewing yeast isolated from Slovak breweries was exposed to UV radiation. As a result we have obtained 16 mutant yeast, ten of them were able to produce required organic acids. After fermentation of 11 % w/w. wort the final young beers showed alcohol content between 0.54-0.64 % v/v., pH varied between 4.2-4.7. Other parameters did not differ too much from those of classical lowalcoholic beers.

Keywords: brewing yeast, UV mutagenesis, tricarboxylic acid cycle, low-alcoholic beer

Published: July 1, 2005 

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