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Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing
AbstractImmobilized cell technologies (ICT) have been used in wort fermentation, beer maturation, or production of alcohol-free or low-alcohol beer....
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Lager brewing yeast
Lager brewing yeast is a group of closely related strains of Saccharomyces pastorianus/S. carlsbergensis used for lager beer production all over the...
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Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review
This article focuses on the most important barley proteins and proteomic studies of barley in the brewing context. Barley ( Hordeum vulgare ) is one of...
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Evaluation of polyphenols content and antioxidant ability of commercial herbal beer
Herbs are rich in polyphenols compounds that are often added to beer to boost its antioxidant ability. To prove herbs can efficiently enhance the...
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Metabolic energy variation of yeast affects its antioxidant properties in beer brewing
Oxidation destroys the flavor and freshness of the beer, and yeast with improved antioxidant activity would benefit the flavor stability of the beer....
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Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing
The fermentation performance of yeast is the key of beer production. High gravity brewing is a commonly used technique in industrial lager beer...
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Introduction to Brewing Science
When we think about making beer, what comes to mind? Often we rely on those images with which we’re familiar, the TV ads showing brewers sitting...
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Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao
The recent realisation regarding the potentiality of the long-neglected non- Saccharomyces yeasts in improving the flavour profile and functionality...
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The mechanisms of lactiplantibacillus plantarum J6-6 against iso-
α -acid stress and its application in sour beer productionThe tolerance of Lactiplantibacillus plantarum ( L. plantarum ) to iso-
α -acid is critical to sour beer production, and the mechanism of its tolerance...
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Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching
AbstractYeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of...
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Brewing Science: A Multidisciplinary Approach
This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This...
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Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expressions in High Fat Diet/Streptozotocin (HFD/STZ) induced diabetic rats
To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd...
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Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing
There is a need to profile microorganisms which exist pre-and-post-production of umqombothi , to understand its microbial diversity and the...
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The origins of the Guinness stout yeast
Beer is made via the fermentation of an aqueous extract predominantly composed of malted barley flavoured with hops. The transforming microorganism...
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Trichoderma Enzymes in the Wine and Beer Industry
Trichoderma spp. were originally introduced as enzyme producers in the 1970s and later gained prominence as biocontrol agents to keep plant pathogens...
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Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice
Functional foods containing probiotics are generally administered as dairy products. Non-dairy beverages are another possibility, but probiotic...
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Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage
Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are...
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Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling
The study’s objective was to develop a co-fermentation process with appropriate fermentation parameters to produce a sour beer (similar to a Belgium...
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Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics
AbstractProbiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder...
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Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation
Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces ...
