About: Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Arrested or limited fermentation process is a widespread method used for production of alcohol-free beer (AFB). However, it usually leads to worty off-flavour and a lack of pleasant fruity flavour/aroma. The aim of this study was to isolate spontaneous mutants of Saccharomyces pastorianus strain 2 resistant to 5,5,5-trifluoro-DL-leucine, since the resistance is related to overproduction of flavour active isoamyl alcohol (IAAL) and isoamyl acetate (IAAC). The mutants were the subject of selection during series of screening tests aimed at selecting the best producer of target compounds (IAAL and IAAC). Subsequently, the overproduction stability of the selected mutant strain was verified in four consecutive fermentations of AFBs. A higher pitching rate and increased fermentation temperature did not result in an overall improvement in the production of the target compounds. Sensory analysis proved the flavouring effect of the spontaneous lager yeast mutant on the AFB produced by arrested fermentation. Copyright ? 2013 The Institute of Brewing & Distilling Arrested or limited fermentation process is a widespread method used for production of alcohol-free beer (AFB). However, it usually leads to worty off-flavour and a lack of pleasant fruity flavour/aroma. The aim of this study was to isolate spontaneous mutants of Saccharomyces pastorianus strain 2 resistant to 5,5,5-trifluoro-DL-leucine, since the resistance is related to overproduction of flavour active isoamyl alcohol (IAAL) and isoamyl acetate (IAAC). The mutants were the subject of selection during series of screening tests aimed at selecting the best producer of target compounds (IAAL and IAAC). Subsequently, the overproduction stability of the selected mutant strain was verified in four consecutive fermentations of AFBs. A higher pitching rate and increased fermentation temperature did not result in an overall improvement in the production of the target compounds. Sensory analysis proved the flavouring effect of the spontaneous lager yeast mutant on the AFB produced by arrested fermentation. Copyright ? 2013 The Institute of Brewing & Distilling (en)
Title	Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants (en)
skos:prefLabel	Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants (en)
skos:notation	RIV/60461373:22330/13:43895122!RIV14-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Strejc, Jan Brányik, Tomáš Karabín, Marcel Siříšťová, Lucie
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	100001
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895122
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	5,5,5-trifluoro-DL-leucine; isoamyl alcohol; isoamyl acetate; yeast; mutation; alcohol-free beer (en)
http://linked.open.../riv/klicoveSlovo	5-trifluoro-DL-leucine alcohol-free beer isoamyl acetate isoamyl alcohol 5 yeast mutation
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[8CEC5088A5F5]
http://linked.open...i/riv/nazevZdroje	Journal of the Institute of Brewing
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	119
http://linked.open...iv/tvurceVysledku	Brányik, Tomáš Karabín, Marcel Siříšťová, Lucie Strejc, Jan Silva, Joao B. Almeida
http://linked.open...ain/vavai/riv/wos	000327665800010
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0046-9750
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1002/jib.72
http://localhost/t...ganizacniJednotka	22330

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