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Title: Biogeneration of flavors: Performance of Candida methanolovescens strains in nonalcoholic beer
Authors: Van Den Bremt, Karen ×
Delvaux, Freddy
Verachtert, Hubert
Derdelinckx, Guy #
Issue Date: 2001
Publisher: Amer soc brewing chemists inc
Series Title: Journal of the american society of brewing chemists vol:59 issue:2 pages:80-83
Abstract: The possibility of using methylotrophic yeasts to produce flavor in beer was investigated. Candida methanolovescens was shown to produce a beta -glucosidase and an alcohol oxidase that are active in nonalcoholic beer. Because the enzymes are repressed by glucose, a derepressed mutant strain was compared to the wild type. It was found that this strain could hydrolyze the glucoside salicin and produce salicyl alcohol and, more importantly, almond-flavored salicyl aldehyde in the beer. The treated beers were recognized by a sensory evaluation panel. This is the first report of a malt beverage being enriched by biologically produced flavor compounds. The procedure offers very promising prospects for flavor improvement of beer or the introduction of new flavors using non-Saccharomyces yeasts.
ISSN: 0361-0470
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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