"7"^^ . "Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type"@en . "[661AE84AC535]" . "\u0160mogrovi\u010Dov\u00E1, Daniela" . "RIV/60461373:22330/11:43892335!RIV12-MSM-22330___" . . . "Vicente, Ant\u00F3nio A." . "Z(MSM6046137305)" . . "RIV/60461373:22330/11:43892335" . "Journal of the American Society of Brewing Chemists" . "Macieira, Filipe" . "22330" . "Nov\u00E1k, Pavel" . "2"^^ . "This work aims to demonstrate the influence of production strains (bottom fermenting Saccharomyces pastorianus and Saccharomyces cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bed and gas-lift reactor) and their mixing regime (ideally mixed and plug flow) on the formation of flavor active compounds during real alcohol-free beer production. In addition, the composition of alcohol-free beers produced in laboratory scale was compared with commercial products. The results proved the influence of each component of the production system (yeast strain, reactor, carrier) on flavor formation, but their individual importance is case specific. However, the interplay between the appropriate production strain, carrier material and bioreactor design is very important in continuous immobilized cell reactors and their suitable combination can improve both system performance and product quality."@en . . . . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . "69" . "200153" . . "Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type"@en . . . . . "Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type" . "000287562000001" . "Mota, Andr\u00E9" . "0361-0470" . "Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type" . "7"^^ . . "This work aims to demonstrate the influence of production strains (bottom fermenting Saccharomyces pastorianus and Saccharomyces cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bed and gas-lift reactor) and their mixing regime (ideally mixed and plug flow) on the formation of flavor active compounds during real alcohol-free beer production. In addition, the composition of alcohol-free beers produced in laboratory scale was compared with commercial products. The results proved the influence of each component of the production system (yeast strain, reactor, carrier) on flavor formation, but their individual importance is case specific. However, the interplay between the appropriate production strain, carrier material and bioreactor design is very important in continuous immobilized cell reactors and their suitable combination can improve both system performance and product quality." . "Br\u00E1nyik, Tom\u00E1\u0161" . . . . . . "1" . . . . "Strain selection; Reactor arrangement; Immobilization; Continuous reactor; Beer flavor; Alcohol-free beer"@en . "Teixeira, Jos\u00E9 A." .