Kvasny Prum. 2016; 62(7-8): 198-205 | DOI: 10.18832/kp2016024

Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)Peer-reviewed article

Tatiana KOCHLÁŇOVÁ, David KIJ, Jana KOPECKÁ, Petra KUBIZNIAKOVÁ, Dagmar MATOULKOVÁ
1 Ústav experimentální biologie, Přírodovědecká fakulta, Masarykova Univerzita / Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, e-mail: 376098@mail.muni.cz, 223187@mail.muni.cz
2 Mikrobiologické oddělení, Výzkumný ústav pivovarský a sladařský, a.s., / Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague e-mail: kubizniakova@beerresearch.cz, matoulkova@beerresearch.cz

In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze. In der Geschichte des Bieres wurden auch die anderen Hefestämme außer Stamm Saccharomyces betrachtet, weil die einen Teil der Spontangärungshefe darrstellen. Zur Zeit werden als eine Kontamination betrachten, weil die eine unerwünschte sensorische Aktivstoffe und CO2 verursachen. Die Ausnahme tun die spezielle Biertypen (z. B. Bier Lambic und Gueuze) wo die metabolische Tätigkeit von Nicht-Saccharomyces Hefe (insbesondere die Stämme Brettanomyces und Dekkera) stellt ein Schlüsselelement dar. Im Artikel werden die Charakteristik und eine taxonomische Einordnung von Stämmen Brettanomyces und Dekkera angeführt und grundmikrobiologische Aspekte der Lambik- und Gueuze Bierherstellung beschrieben.

Keywords: Brettanomyces, Dekkera, lambic, gueuze, non-Saccharomyces, spontaneous fermentation

Received: May 28, 2016; Accepted: June 22, 2016; Published: August 10, 2016 

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