Kvasny Prum. 2016; 62(7-8): 206-214 | DOI: 10.18832/kp2016025

Non-Saccharomyces yeasts and their importance in the brewing industry. Part IIPeer-reviewed article

Tatiana KOCHLÁŇOVÁ, David KIJ, Jana KOPECKÁ, Petra KUBIZNIAKOVÁ, Dagmar MATOULKOVÁ
1 Ústav experimentální biologie, Přírodovědecká fakulta, Masarykova Univerzita / Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, e-mail: 376098@mail.muni.cz, 223187@mail.muni.cz
2 Mikrobiologické oddělení, Výzkumný ústav pivovarský a sladařský, a.s., / Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague e-mail: kubizniakova@beerresearch.cz, matoulkova@beerresearch.cz

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. Zur Herstellung vom alkoholfreien oder alkoholarmen Bier ist es möglich, auch die Nicht-Saccharomyces Hefe angewandt zu werden, wozu diese Hefe zur Entstehung von interessanten Geschmackseigenschaften des Bieres beitragen kann. Die Hefestämme Pichia, Meyerozyma, Geotrichum und Wickerhamomyces können zur biologischen Kontrolle von Pilzen beim Malz- oder Malzlagerungsprozess angewandt werden. Im Artikel werden die Charakteristik und eine taxonomische Einordnung von Stämmen Torulaspora a Kluyveromyces angeführt. Weiter wird die Anwendung der anderen Nicht-Saccharomyces Hefe in der Brauindustrie beschrieben, z.B. die Hopfenstoffendegradation aus dem Abfallhopfen oder das Würzen des Bieres.

Keywords: Kluyveromyces, nonalcoholic beer, low-alcohol beer, non-Saccharomyces, Pichia, Torulaspora, Wickerhamomyces

Received: May 28, 2016; Accepted: June 22, 2016; Published: August 10, 2016 

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