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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…
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Saccharomyces cerevisiae in the Production of Fermented Beverages Open
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require e…
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Cellulases: From Bioactivity to a Variety of Industrial Applications Open
Utilization of microbial enzymes has been widely reported for centuries, but the commercial use of enzymes has been recently adopted. Particularly, cellulases have been utilized in various commercial sectors including agriculture, brewing,…
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Flavour-active volatile compounds in beer: production, regulation and control Open
Many classes of compounds have been shown to play an important role in the development of flavour characteristics of beer. This significantly influences its taste and sensory properties, thus affecting its market performance. Despite the i…
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Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer Open
Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in essential oil content, making it challenging to achieve a consistent hoppy tast…
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Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY) Open
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Curren…
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Bioflavoring by non-conventional yeasts in sequential beer fermentations Open
Non-conventional yeast species have great capacity for producing diverse flavor profiles in production of alcoholic beverages, but their potential for beer brewing, in particular in consecutive fermentations with Saccharomyces cerevisiae, …
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Chinese Baijiu: The Perfect Works of Microorganisms Open
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu…
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Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights Open
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet mil…
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Beer Molecules and Its Sensory and Biological Properties: A Review Open
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several or…
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The brewing process and microbial diversity of strong flavour Chinese spirits: a review Open
Chinese Baijiu (Chinese spirit or Chinese liquor) is one of the six major distilled spirits in the world, and is renowned overseas. Chinese Baijiu has a long history of more than 1000 years when people first begin to brew liquor using dist…
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New yeasts—new brews: modern approaches to brewing yeast design and development Open
The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the character of beer a…
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Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process Open
Daqu, an important fermentation starter for the production of Chinese liquor, as used in the current study included traditional Daqu and fortified Daqu inoculated with Bacillus velezensis and Bacillus subtilis. To evaluate the effect of fo…
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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu Open
Maotai‐flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai‐flavor liquor, which has a long history of culture and is prep…
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From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing Open
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentat…
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Utilization of brewery wastes in food industry Open
Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many c…
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Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors Open
High-temperature Daqu , also called Jiang-flavor Daqu , is the saccharifying and fermenting agent for brewing Jiang-flavor Baijiu. During the spontaneous solid-state fermentation of high-temperature Daqu , variations in temperature and moi…
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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product Open
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed …
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Free Amino Nitrogen in Brewing Open
The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavo…
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Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality Open
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As pot…
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Brewer’s Spent Grains—Valuable Beer Industry By-Product Open
The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles …
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Review of Aroma Formation through Metabolic Pathways of <i>Saccharomyces cerevisiae</i> in Beverage Fermentations Open
Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor com…
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What Is Dead May Never Die: Institutional Regeneration through Logic Reemergence in Dutch Beer Brewing Open
Through an in-depth, historically embedded study of the craft revolution in Dutch beer brewing that began in the 1970s, we illuminate how organizational fields may experience regenerative change through the reemergence of traditional arran…
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Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica Open
Coffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting …
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The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives Open
Brewer’s spent grain (BSG) accounts for approximately 85% of the total mass of solid by-products in the brewing industry and represents an important secondary raw material of future biorefineries. Currently, the main application of BSG is …
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Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review Open
Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level o…
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Conventional and Non-Conventional Yeasts in Beer Production Open
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-pr…
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Review: Pure non‐<i>Saccharomyces</i>starter cultures for beer fermentation with a focus on secondary metabolites and practical applications Open
Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment beer. The worldwide growth of craft beer and microbreweries has revitalised the use of different yeast strains with a pronounced impact on aroma and fl…
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<i>L</i><i>achancea thermotolerans</i>as an alternative yeast for the production of beer<sup>†</sup> Open
The ability of Lachancea thermotolerans strains to ferment brewer's wort has been investigated. Initial fermentations with three L. thermotolerans strains compared the use of maltose and maltotriose, as well as production of glycerol and l…
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The raise of Brettanomyces yeast species for beer production Open
The adequate application of Brettanomyces species could raise a potential opportunity for the beer industry, generating new products and optimizing production processes. Several valuable properties like high ethanol yield, tolerance to low…