The raise of Brettanomyces yeast species for beer production
| Autor: | Marc Serra Colomer, Jochen Förster, Birgitte Funch |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Brettanomyces Biomedical Engineering Bioengineering 01 natural sciences 03 medical and health sciences Phenols 010608 biotechnology Yeasts Production (economics) Ethanol yield Food science Aroma Flavor 030304 developmental biology 0303 health sciences biology Ethanol business.industry food and beverages Beer Esters biology.organism_classification Yeast Flavoring Agents Taste Fermentation Odorants Brewing business Biotechnology |
| Zdroj: | Current opinion in biotechnology. 56 |
| ISSN: | 1879-0429 |
| Popis: | The adequate application of Brettanomyces species could raise a potential opportunity for the beer industry, generating new products and optimizing production processes. Several valuable properties like high ethanol yield, tolerance to low pH and production of unique flavors have brought this yeast species into the spotlight. Aroma and flavor production of Brettanomyces in beer is currently under discussion, and it can be adjusted if the mechanism insights are understood. This review summarizes the recent findings in physiological, genetic and biochemical traits related to the application of Brettanomyces species for brewing. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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