Kieran M. Lynch
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View article: Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir
Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir Open
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition …
View article: Advances in Kombucha Tea Fermentation: A Review
Advances in Kombucha Tea Fermentation: A Review Open
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are s…
View article: Rootlets, a Malting By-Product with Great Potential
Rootlets, a Malting By-Product with Great Potential Open
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley root…
View article: Soft Tribology Using Rheometers: A Practical Guide and Introduction
Soft Tribology Using Rheometers: A Practical Guide and Introduction Open
Soft tribology (i.e., the measurement of friction as a function of speed between two compliant surfaces) has found applications in food science and there is a growing wealth of theoretical and practical knowledge of fundamental mechanisms …
View article: Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer Open
Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB vi…
View article: Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages Open
Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidativ…
View article: Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer Open
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their prod…
View article: Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits
Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits Open
Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The…
View article: Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria
Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria Open
Acidified wort produced biologically using lactic acid bacteria (LAB) has application during sour beer production and in breweries adhering to the German purity law (Reinheitsgebot). LAB cultures, however, suffer from end product inhibitio…
View article: Starch Characteristics Linked to Gluten-Free Products
Starch Characteristics Linked to Gluten-Free Products Open
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based pr…
View article: Brewers' spent grain: a review with an emphasis on food and health
Brewers' spent grain: a review with an emphasis on food and health Open
Brewers' spent grain (BSG) is the most abundant by-product generated in the beer-brewing process. This material consists of the barley grain husks obtained as solid residue after the production of wort. BSG is rich in fibre and protein and…
View article: Control of <i>Zymoseptoria tritici</i> cause of septoria tritici blotch of wheat using antifungal <i>Lactobacillus</i> strains
Control of <i>Zymoseptoria tritici</i> cause of septoria tritici blotch of wheat using antifungal <i>Lactobacillus</i> strains Open
Globally, STB is regarded as one of the most important diseases of wheat. Control of Z. tritici is heavily reliant on fungicide application. The recent emergence of resistance or reduced sensitivity to fungicides among Z. tritici populatio…