Beer flavour enhancement by using exogenous β-1,3, β-1,6-glucanases and β-glucosidase produced by solid state fermentation (SSF) - impact of yeast hybrids on beer flavour

摘要

Flavour is the most important quality aspect of beer. The aromatic quality can be improved by controlling the microorganisms contaminations which are responsible of certain organoleptic deviations and by releasing flavour active compounds of beer by using respectively β-glucanases and β-glucosidases. The impact of these enzymes originated from a selected strain and produced by a solid state fermentation (SSF) in increasing the organoleptic quality of beer is discussed. The glycosyl-glucose (G-G) extracted from the beer substrates such as malt, hops, and spices are a source of aromatic precursors. The carbohydrates resulting from hydrolysis of G-G by yeast and exogenous enzymes are quantified.