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Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? [PDF]

Frontiers in Microbiology, 2022
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage ...
Arne Bouchez, Luc De Vuyst
doaj   +2 more sources

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity [PDF]

Foods, 2021
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn.
Lucia Blšáková, Tomáš Gregor, Matej Mešťánek, Luděk Hřivna, Vojtěch Kumbár   +4 more
doaj   +2 more sources

Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production. [PDF]

Molecules
Fruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the addition of berry fruits during the beer production process, influence the
Głowacki A, Paszkot J, Pietrzak W, Kawa-Rygielska J.   +3 more
europepmc   +4 more sources

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review [PDF]

Food Research International, 2018
Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete
Xenia Pascari, Antonio J Ramos, Sonia Marin   +2 more
exaly   +4 more sources

Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production [PDF]

Frontiers in Microbiology, 2020
Lambic beer production processes are characterized by a temporal succession of well-adapted microbial species. Temporal metagenomic analysis of a Belgian, traditional, lambic beer production process, which was examined microbiologically and ...
Jonas De Roos, Marko Verce, Stefan Weckx, Luc De Vuyst   +3 more
doaj   +2 more sources

Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer [PDF]

Foods
Today, consumers’ growing demand for higher-quality beer and their desire for unique sensory experiences are propelling the craft beer movement into a new trend within the beer industry’s production and consumption landscape.
Yanping Xu, Xudong Zhao, Yan Zhang, Hao Ren, Linting Zhang, Jianxiang Yi, Xiaonian Cao, Qiang Li   +7 more
doaj   +2 more sources

Application of Life Cycle Assessment in Beer Production: Systematic Review

Beverages
The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process.
Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri, Marco Savastano   +4 more
doaj   +3 more sources

Spoilage yeasts in beer and beer products

Current Opinion in Food Science, 2022
Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast.
Inge M Suiker, Han AB Wösten
openaire   +4 more sources

Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture

Microorganisms, 2023
There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The
Vogar Leonel Nieto-Sarabia, Guiomar Melgar-Lalanne, Christian Bryan Ballinas-Cesatti, Fernando Abiram García-García, Jorge Alberto Jose-Salazar, César Mateo Flores-Ortiz, Eliseo Cristiani-Urbina, Liliana Morales-Barrera   +7 more
doaj   +1 more source

Beer and beer industry in Slovakia [PDF]

Ekonomika Poljoprivrede (1979), 2018
Tradition of beer industry in Slovakia takes origin in 19th century, when production of beer primarily appeared in this country. Slovaks love beer, which is confirmed by gradually increasing number of beer producing facilities.
Dudić Branislav, Dudić Zdenka, Smoleň Ján, Mrkvová Katarína, Mirković Vladimir   +4 more
doaj   +3 more sources