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Effect of malting regimes on the malt quality of tritordeum for beer brewing. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04136-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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2
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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Ciosek A, Fulara K, Hrabia O, Satora P, Poreda A. Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules 2020; 10:biom10121599. [PMID: 33255743 PMCID: PMC7761399 DOI: 10.3390/biom10121599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/16/2020] [Accepted: 11/20/2020] [Indexed: 01/01/2023] Open
Abstract
The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.
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Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03237-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Kordialik‐Bogacka E, Bogdan P, Ciosek A. Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Edyta Kordialik‐Bogacka
- Institute of Fermentation Technology and Microbiology Faculty of Biotechnology and Food Sciences Lodz University of Technology 171/173 Wolczanska Street 90‐924 Lodz Poland
| | - Paulina Bogdan
- Institute of Fermentation Technology and Microbiology Faculty of Biotechnology and Food Sciences Lodz University of Technology 171/173 Wolczanska Street 90‐924 Lodz Poland
| | - Aneta Ciosek
- Faculty of Food Technology University of Agriculture in Krakow 122 Balicka Street 30‐149 Cracow Poland
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Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency. Food Chem 2017; 240:965-973. [PMID: 28946368 DOI: 10.1016/j.foodchem.2017.08.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 08/07/2017] [Accepted: 08/09/2017] [Indexed: 11/21/2022]
Abstract
Metal-rich thermal-solid enzymatic processing of rice combined with yeast fermentation was investigated. 8 Metal ions were exogenously supplied at 0.05, 0.5 and 5mmol/100g (MG) rice prior to static high pressure enzymatic cooking (HPEC) and dynamic enzymatic extrusion cooking (EEC). Treated rice and its fermentation efficiency (FE) were characterized by rapid viscosity analyzer (RVA), UV-Vis, FT-IR and atomic absorption spectrophotometer (AAS). The optimum pH range of enzyme in solid system (>4.9) was broader than in a liquid system (>5.5). Cations decreased enzymatic activity in HPEC probably due to metal-induced aggregation of rice matrix with reduced reacting area as well as strengthened structure of starch/polysaccharides modified by metals. While using the EEC with mechanical mixing/shearing, relative activity was activated to 110 and 120% by Mg2+ (0.05-0.5MG) and Ca2+ (0.05-5MG), respectively. Furthermore, the effectiveness of residual ions to promote further FE was found to follow the order: Ca2+>K+>Zn2+>Mg2+>Mn2+>Na+≈Control>Fe2+>Cu2+, individually.
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7
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Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation. INT J POLYM SCI 2017. [DOI: 10.1155/2017/7610420] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. The study investigates the influence of ionic cross-linker concentration on the stability and physical properties of the particles obtained before extrusion and during time in the coagulation bath (the cross-linker solution with different CaCl2 concentrations). It was found that by increasing the amount of the cross-linker the degree of cross-linking in the spherical gellan matrix increases, having a direct influence on the particle morphology and swelling degree in water. These characteristics were found to be very important for diffusion of substrate, that is, the glucose, into the yeast immobilized cells and for the biocatalytic activity of the yeast immobilized cells in gellan particles. These results highlight the potential of these bioreactors to be used in repeated fermentation cycles (minimum 10) without reducing their biocatalytic activity and maintaining their productivity at similar parameters to those obtained in the free yeast fermentation. Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process.
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Deželak M, Gebremariam MM, Zarnkow M, Becker T, Košir IJ. Part I: the influence of serial repitching ofSaccharomyces pastorianuson the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.244] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Matjaž Deželak
- Slovenian Institute of Hop Research and Brewing; Department of Agrochemistry and Brewing; Cesta Žalskega tabora 2 SI-3310 Žalec Slovenia
| | - Mekonnen Melaku Gebremariam
- Technische Universität München, Centre of Life and Food Sciences Weihenstephan; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 DE-85354 Freising Germany
| | - Martin Zarnkow
- Technische Universität München, Centre of Life and Food Sciences Weihenstephan; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 DE-85354 Freising Germany
| | - Thomas Becker
- Technische Universität München, Centre of Life and Food Sciences Weihenstephan; Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 DE-85354 Freising Germany
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing; Department of Agrochemistry and Brewing; Cesta Žalskega tabora 2 SI-3310 Žalec Slovenia
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Poreda A, Bijak M, Zdaniewicz M, Jakubowski M, Makarewicz M. Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.226] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Monika Bijak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Jakubowski
- Department of Mechanical Engineering; Koszalin University of Technology; Koszalin Poland
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
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Deželak M, Gebremariam MM, Cadež N, Zupan J, Raspor P, Zarnkow M, Becker T, Košir IJ. The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort. Int J Food Microbiol 2014; 185:93-102. [PMID: 24935690 DOI: 10.1016/j.ijfoodmicro.2014.05.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 05/22/2014] [Accepted: 05/29/2014] [Indexed: 10/25/2022]
Abstract
Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the common and efficient cost reduction measures in the industrial scale is serial repitching of the yeast biomass, which has not been studied for the buckwheat and quinoa wort fermentation before. In that manner we have monitored possible changes in yeast's proteins and chromosomal DNA during eleven serial repitchings of the yeast Saccharomyces pastorianus strain TUM 34/70 for fermentation of the barley, buckwheat and quinoa wort. Karyotypes showed changes in regard to the raw materials used and many responsible candidate proteins are suggested which could cause these differences. Different relative expressions of some protein bands were also linked to the proteins involved in yeast stress response and proteins involved in fermentation performance. Results suggest that serial repitching of the strain TUM 34/70 seems suitable for the production of gluten-free beer-like beverages from buckwheat and quinoa.
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Affiliation(s)
- Matjaž Deželak
- Slovenian Institute of Hop Research and Brewing, Department of Agrochemistry and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia.
| | - Mekonnen M Gebremariam
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Neža Cadež
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Jure Zupan
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Peter Raspor
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Martin Zarnkow
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Thomas Becker
- Technische Universität München, Center of Life and Food Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, D-85350 Freising, Germany.
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, Department of Agrochemistry and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia.
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Gibson BR. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00472.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Vidgren V, Londesborough J. 125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00495.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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