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- Title
Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics.
- Authors
Romero-Rodríguez, Raúl; Durán-Guerrero, Enrique; Castro, Remedios; Belén Díaz, Ana; Lasanta, Cristina
- Abstract
Beer is a biotechnologically produced beverage that results from the anaerobic fermentation of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly carried out by Saccharomyces cerevisiae yeasts, but other microorganisms - other yeast species or bacteria - may be involved in the process. Depending on such microbiota and the conditions used in the processes involved in beer production, products exhibiting different physicochemical and sensory characteristics are obtained. For this reason, the aim of this review is to examine the current published literature on the microorganisms which are present at the fermentation stage in beer production, some of them contaminants, and their effect of the sensory properties of beer.
- Subjects
BEER; MICROORGANISMS; POLLUTANTS; FERMENTATION; SACCHAROMYCES cerevisiae; YEAST; BARLEY yellow dwarf viruses
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, Vol 135, p33
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2022.06.004