| Autor: |
Nemenyi, John, Cárdenas-Pinto, Santiago, Martin-Ryals, Ana, Boz, Ziynet, Budner, Drew, MacIntosh, Andrew J., Zhang, Boce, Thompson-Witrick, Katherine A. |
| Předmět: |
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| Zdroj: |
Journal of the Institute of Brewing; 2024, Vol. 130 Issue 1, p3-14, 12p |
| Abstrakt: |
Why was the work done: Diastatic variants of Saccharomyces cerevisiae are unusual in producing an extracellular glucoamylase which enables the breakdown of starch to fermentable sugars. Diastatic S. cerevisiae has long been viewed negatively as a contaminant of especially beer packaged in cans or bottles. However, this view is being reconsidered due to the opportunities that diastatic strains present for niche fermented products and distillation applications. What are the main findings: This review highlights the utilisation of diastatic S. cerevisiae for its flavour potential, and processing applications in the brewing, distilling, and biofuel industries. Further, genetic differences are compared with non-diastatic strains of S. cerevisiae, together with commonly employed and emerging methods of detection. Why is the work important: Diastatic yeast strains can be used to create flavour profiles that resemble traditional beverages and can be used to achieve fermentation with higher attenuation. This offers greater fermentation efficiency in, for example, the development of low-calorie beers. Additionally, the ability of diastatic strains of S. cerevisiae to convert non-fermentable oligosaccharides to fermentable sugars enables applications that range from novel beverages using unusual raw materials to more efficient distillation and biofuel production. The negative attributes that are associated with diastatic S. cerevisiae yeasts can be managed through co-inoculation or hybridisation with standard strains. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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