Application of non-Saccharomyces in diversified beer brewing: A review

  • WANG Xiaoyu ,
  • CHEN Jingyu ,
  • MA Changwei
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  • (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2023-04-25

  Revised date: 2023-06-04

  Online published: 2024-06-11

Abstract

The non-Saccharomyces yeasts are widely distributed with abundant species, which has its own characteristics respectively.It was found that the use of non-Saccharomyces yeasts could reduce the ethanol content, improve the taste and increase the diversity of flavors in beer, as well as endow beer with various regional characteristics.Some yeast strains can also metabolize and produce some potentially functional components.Therefore, the application of non-Saccharomyces conforms to the current trend of diversified development in beer industry.Nowadays, it has become one of the research hotspots in the field of beer brewing.The research progress of the application of non-Saccharomyces in beer brewing in recent years was reviewed, including the species of non-Saccharomyces yeasts involved in beer production, the main fermentation methods used with non-Saccharomyces (single-strain fermentation, multi-strain fermentation, immobilized fermentation), and the application of non-Saccharomyces in enhancing the aroma of beer, brewing alcohol-free and low-alcohol beer, brewing sour beer and brewing functional beer, etc.Besides, the possible problems and main research directions for the future application of non-Saccharomyces are pointed out.It is aimed to provide some references for the development of novel non-Saccharomyces strains suitable for beer brewing and leading the innovation of beer varieties.

Cite this article

WANG Xiaoyu , CHEN Jingyu , MA Changwei . Application of non-Saccharomyces in diversified beer brewing: A review[J]. Food and Fermentation Industries, 2024 , 50(10) : 362 -370 . DOI: 10.13995/j.cnki.11-1802/ts.035951

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