Production and characterisation of non-alcoholic beer using special yeast

Abstract

Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

Keywords

• low-alcoholic beer, non-alcoholic beer, non-saccharomyces yeast, hybrid yeast