期刊
YEAST
卷 36, 期 6, 页码 383-398出版社
WILEY
DOI: 10.1002/yea.3380
关键词
beer; domestication; flavour; identification; isolation; yeast
资金
- Alfred Kordelinin Saatio
- Suomen Kulttuurirahasto
- Svenska Kulturfonden
- Fonds Baillet Latour
- Academy of Finland [305453, 276480]
- Secretaria de Educacion Superior, Ciencia, Tecnologia e Innovacion
- Instituto Milenio iBio - Iniciativa Cientifica Milenio MINECON
- Academy of Finland (AKA) [305453, 305453] Funding Source: Academy of Finland (AKA)
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据