Kvasny Prumysl, 2005 (vol. 51), issue 7-8
Low-Alcoholic Beer Production Using Mutant Brewing Yeast.Peer-reviewed article
Radoslav SELECKÝ, Daniela ŠMOGROVIČOVÁ, Martin ŠULÁK
Kvasny Prum. 2005; 51(7-8): 235-239 | DOI: 10.18832/kp2005012 
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...
Effect of technology of fermentation, filtration and colloidal stabilization on phytoestrogen content in beer.Peer-reviewed article
Alexandr MIKYŠKA, Danuša HAŠKOVÁ, Renata MIKULÍKOVÁ
Kvasny Prum. 2005; 51(7-8): 240-247 | DOI: 10.18832/kp2005013
Phytoestrogens from the group of isoflavonoids are plant phytohormones with estrogenic activity that simulate biological effects of natural 17-β-estradiol and have further favourable impacts on human health. Intake of phytoestrogens in low-alcohol beer can be an efficacious remedy for alleviation of climacteric symptoms, for prevention of osteoporosis and cardiovascular diseases in women. Effect of technology of fermentation, filtration and colloidal stabilization on phytoestrogen content in beer was examined in model brewing and fermentation processes. Phytoestrogens daidzein, genistein, formononethin and biochanin A were assessed by the developed...