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Production of non‐alcoholic beer using free and immobilized cells of Saccharomyces cerevisiae deficient in the tricarboxylic acid cycle
Author(s) -
Navrátil Marián,
Dömény Zoltán,
Šturdík Ernest,
Šmogrovičová Daniela,
Gemeiner Peter
Publication year - 2002
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20010057
Subject(s) - brewing , fermentation , saccharomyces cerevisiae , yeast , lactic acid , tricarboxylic acid , biochemistry , chemistry , ethanol fermentation , ethanol , citric acid cycle , saccharomyces , mutant , food science , enzyme , biology , bacteria , genetics , gene
Production of non‐alcoholic beer using Saccharomyces cerevisiae has been studied. Non‐recombinant mutant strains with a defect in the synthesis of tricarboxylic‐acid‐cycle enzymes were used and applied in both free and pectate‐immobilized form, using both batch and packed‐bed continuous systems. After fermentation, basic parameters of the beer produced by five mutant strains were compared with a standard strain of brewing yeast. Results showed that the beer prepared by mutant yeast cells was characterized by lower levels of total alcohols, with ethanol concentrations between 0.07 and 0.31% (w/w). The organic acids produced, especially lactic acid, in concentrations up to 1.38 g·l −1 had a strong protective effect on the microbial stability of the final product and thus the usual addition of lactic acid could be omitted. Application of the yeast mutants appears to be a good alternative to the classical methods for the production of non‐alcoholic beer.