Simões João, Coelho Eduardo, Magalhães Paulo, Brandão Tiago, Rodrigues Pedro, Teixeira José António, Domingues Lucília
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
LABBELS-Associate Laboratory, Braga, 4835-198 Guimarães, Portugal.
Microorganisms. 2023 Jan 26;11(2):316. doi: 10.3390/microorganisms11020316.
Non- yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non- yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
非酵母类微生物是生产零酒精或低酒精含量啤酒的极具吸引力的替代选择。本研究探索了七种非酵母类微生物以及经过基因改造/筛选用于低酒精生产的酵母生产低酒精或无酒精啤酒的潜力。首先对酵母进行了糖消耗和乙醇生产概况的筛选，从而选出麦芽糖消耗缺失或效率低下、进而乙醇产量低至零的菌株。然后将所选酵母用于大规模发酵，以进行挥发性成分和感官评价。总体而言，这些酵母生产出乙醇浓度低于1.2%的啤酒，其中还检测到了杂醇和酯类，这使得它们有资格生产低酒精啤酒。在本研究生产的拉格啤酒中，使用酵母生产的啤酒在品尝小组成员中获得了更高的接受度。这项研究证明了非传统酵母用于生产低酒精或无酒精啤酒的适用性，并为非传统啤酒的开发开辟了前景。
