Novel <i>Saccharomyces cerevisiae</i> × <i>Saccharomyces mikatae</i> Hybrids for Non-alcoholic Beer Production
2023
Peter Vaštík | Pavol Sulo | Zuzana Rosenbergová | Tatiana Klempová | Pavel Dostálek | Daniela Šmogrovičová
The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. <i>S. cerevisiae</i> hybrids with other <i>Saccharomyces</i> species offer interesting inherited flavour characteristics; however, their use in non-alcoholic beer production is rare. In this work, we constructed six hybrids of maltose-negative <i>S. cerevisiae</i> parental strains (modified to produce higher amounts of organic acids) and <i>S. mikatae</i> (wild-type). Growth behaviour, osmotolerance and fermentation features of the offspring were compared with parental strains. One hybrid with mitochondrial DNA inherited from both parents was used to produce non-alcoholic beer in which organic metabolites were evaluated by HPLC and HS-SPME-GC-MS. This hybrid produced non-alcoholic beer (≤0.05% (<i>v</i>/<i>v</i>)) with an increased organic acid content, just as its parent <i>S. cerevisiae,</i> but without producing increased amounts of acetic acid. The beer had a neutral aromatic profile with no negative off-flavours, similar to the beer produced by the parent <i>S. mikatae</i>, which was used for the first time to produce non-alcoholic beer. Overall, both parents and hybrid yeast produced non-alcoholic beers with increased amounts of higher alcohols compared with esters.
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