AR095050A1 - Producción de cerveza bajo contenido de alcohol o libre de alcohol con cepas de levadura pichia kluyveri - Google Patents
Producción de cerveza bajo contenido de alcohol o libre de alcohol con cepas de levadura pichia kluyveriInfo
- Publication number
- AR095050A1 AR095050A1 ARP140100748A ARP140100748A AR095050A1 AR 095050 A1 AR095050 A1 AR 095050A1 AR P140100748 A ARP140100748 A AR P140100748A AR P140100748 A ARP140100748 A AR P140100748A AR 095050 A1 AR095050 A1 AR 095050A1
- Authority
- AR
- Argentina
- Prior art keywords
- alcohol
- pichia kluyveri
- lifts
- yeast
- beer production
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
Se ha descubierto, de manera sorprendente, que una bebida sin alcohol o de bajo contenido alcohólico, con un perfil de sabor muy cercano a una cerveza de al menos el 4% (vol/vol) de alcohol, puede elaborarse mediante el uso de cepas de levadura Pichia kluyveri. En particular, las cepas de levadura Pichia kluyveri únicamente usan la glucosa del mosto y tienen la habilidad de convertir este sustrato en Luna alta concentración de saborizantes específicos, que normalmente son producidos por las cepas de levadura Saccharomyces ssp usadas para la fabricación de cerveza. De esta manera, las cepas de levadura Pichia kluyveri pueden usarse para elaborar una bebida sin alcohol o bien una bebida de bajo contenido alcohólico, dependiendo de los niveles de glucosa en el mosto. Los principales saborizantes producidos por Pichia kluyveri en la fermentación del mosto son acetato de isoamilo, alcohol isoamílico, butirato de otilo, hexanoato de etilo y octanoato de etilo.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13158261 | 2013-03-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR095050A1 true AR095050A1 (es) | 2015-09-16 |
Family
ID=47827073
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP140100748A AR095050A1 (es) | 2013-03-07 | 2014-03-07 | Producción de cerveza bajo contenido de alcohol o libre de alcohol con cepas de levadura pichia kluyveri |
| ARP190102032A AR115812A2 (es) | 2013-03-07 | 2019-07-19 | Una cerveza sin alcohol o de bajo contenido alcohólico |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP190102032A AR115812A2 (es) | 2013-03-07 | 2019-07-19 | Una cerveza sin alcohol o de bajo contenido alcohólico |
Country Status (16)
| Country | Link |
|---|---|
| US (3) | US9580675B2 (es) |
| EP (2) | EP3354717B1 (es) |
| CN (2) | CN109161450B (es) |
| AP (1) | AP2015008705A0 (es) |
| AR (2) | AR095050A1 (es) |
| AU (1) | AU2014224578B2 (es) |
| BR (1) | BR112015021810B1 (es) |
| DK (2) | DK3354717T3 (es) |
| ES (2) | ES2800078T3 (es) |
| HK (1) | HK1212725A1 (es) |
| HU (2) | HUE049106T2 (es) |
| LT (1) | LT3354717T (es) |
| PE (2) | PE20191358A1 (es) |
| PL (2) | PL2964742T3 (es) |
| WO (1) | WO2014135673A2 (es) |
| ZA (1) | ZA201506346B (es) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PE20191358A1 (es) | 2013-03-07 | 2019-10-01 | Chr Hansen As | Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri |
| EP2816102A1 (en) * | 2013-06-18 | 2014-12-24 | Anheuser-Busch InBev S.A. | Method for preparing a fermented beverage and beverage thus produced |
| JP6663194B2 (ja) * | 2015-09-16 | 2020-03-11 | サッポロビール株式会社 | ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香気改善方法 |
| JP6663195B2 (ja) * | 2015-09-16 | 2020-03-11 | サッポロビール株式会社 | ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香気改善方法 |
| CN107267337A (zh) * | 2016-08-08 | 2017-10-20 | 山东祥维斯生物科技股份有限公司 | 甜菜碱在制备酒精饮料中的应用及酒精饮料的制备方法 |
| EP3597730A1 (en) * | 2018-07-20 | 2020-01-22 | Pinello Danmark Holding ApS | New saccharomyces cerevisiae strain for use in brewing |
| BR112021002601A2 (pt) * | 2018-08-13 | 2021-05-11 | Chr. Hansen A/S | produção de suco de vegetais fermentado livre de álcool com levedura de pichia kluyveri. |
| AU2018441183A1 (en) * | 2018-09-10 | 2021-03-25 | Heineken Supply Chain B.V. | Non-alcoholic fermented beer having improved flavour |
| DE102019211242A1 (de) * | 2019-07-29 | 2021-02-04 | Krones Ag | Herstellung eines alkoholfreien oder alkoholarmen Bieres |
| CN110272789A (zh) * | 2019-08-01 | 2019-09-24 | 赣州百惠酒业有限公司 | 一种具有浓郁清香的无醇啤酒制备方法 |
| BR112022002671A2 (pt) * | 2019-08-16 | 2022-05-03 | Heineken Supply Chain Bv | Produção de uma bebida sem álcool |
| CN110591875A (zh) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0%vol无醇Lager啤酒及其制备方法 |
| CN111117820A (zh) * | 2019-12-31 | 2020-05-08 | 云南鸿禾酒业有限公司 | 一种利用毕赤氏酵母菌株制备具有菠萝香味啤酒的方法 |
| EP3874955A1 (en) * | 2020-03-05 | 2021-09-08 | FRAUNHOFER-GESELLSCHAFT zur Förderung der angewandten Forschung e.V. | Methods of multi-species insect pest control |
| KR20230025024A (ko) * | 2020-06-24 | 2023-02-21 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 발효 음료 조성물 |
| WO2022003012A1 (en) | 2020-06-30 | 2022-01-06 | Chr. Hansen A/S | Production of dairy and dairy anologue products with pichia kluyveri yeast |
| CN111961601B (zh) * | 2020-08-27 | 2022-05-27 | 宜宾五粮液股份有限公司 | 固态发酵高产乙酸异戊酯的酵母及其应用 |
| CN116528689A (zh) * | 2020-12-01 | 2023-08-01 | 三得利控股株式会社 | 无酒精啤酒风味饮料 |
| BE1028821B1 (nl) | 2021-04-23 | 2022-06-21 | Thrive Bv | Alcohol-vrij bier verrijkt met eiwitten en methode voor het maken daarvan |
| EP4396321A1 (en) | 2021-09-02 | 2024-07-10 | Chr. Hansen A/S | Low-alcohol or alcohol-free beverage obtained with maltose-negative yeast and subsequent dealcoholization |
| EP4451907A1 (en) * | 2021-12-21 | 2024-10-30 | Société des Produits Nestlé S.A. | Fermented verbena beverage |
| EP4451893A1 (en) * | 2021-12-21 | 2024-10-30 | Société des Produits Nestlé S.A. | Fermented tea beverage |
| CN114717123B (zh) * | 2022-04-02 | 2023-12-15 | 黄河三角洲京博化工研究院有限公司 | 无醇酿酒酵母及利用该菌株酿造无醇啤酒的方法 |
| WO2024003160A1 (en) | 2022-06-30 | 2024-01-04 | Chr. Hansen A/S | Inhibition of saccharomyces by pichia kluyveri |
| WO2024152091A1 (pt) * | 2023-01-20 | 2024-07-25 | Bioinfood Soluções Em Biotecnologia Ltda | Processo de redução de açúcares de substratos ricos em carboidratos |
| CN116590164B (zh) * | 2023-06-28 | 2024-07-26 | 云南大学 | 一株毕赤克鲁维酵母fjy-4菌株及其应用 |
| CN117229933A (zh) * | 2023-11-13 | 2023-12-15 | 中国科学院天津工业生物技术研究所 | 一种高产乙酸酯的克鲁维毕赤酵母菌株及其应用 |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE288619C (es) | ||||
| DE747728C (de) * | 1941-01-05 | 1944-10-11 | Brauerei Schwechat Ag | Verfahren zum Entfernen des Wuerzegeschmacks aus alkoholarmem oder alkoholfreiem Bier bzw. bieraehnlichem Getraenk |
| US4038420A (en) * | 1972-06-27 | 1977-07-26 | James Richard Allan Pollock | Method of brewing beer |
| BE816481A (fr) * | 1973-06-20 | 1974-10-16 | Procede de fabrication en continu d'un liquide fermente et installation pour l'application de ce procede | |
| US4612196A (en) * | 1984-08-23 | 1986-09-16 | Miller Brewing Company | Preparation of low alcohol beverages by reverse osmosis |
| DE3522744A1 (de) * | 1985-06-26 | 1987-01-08 | Binding Brauerei Ag | Verfahren zur herstellung von alkoholfreiem bzw. alkoholarmem bier |
| DD288619A5 (de) | 1989-10-26 | 1991-04-04 | Veb Wtoez Der Brau- Und Malzindustrie,De | Verfahren zur herstellung von grundstoffen, insbesondere fuer alkoholfreie und alkoholarme getraenke |
| AU2204399A (en) * | 1997-12-29 | 1999-07-19 | Monsanto Company | A membrane process for making enhanced flavor fluids |
| KR100910238B1 (ko) * | 2001-06-20 | 2009-07-31 | 라바트브루윙컴파니리미티드 | 혼합 연속/뱃치 발효 공정 |
| NZ566518A (en) | 2008-03-07 | 2011-05-27 | Matthew Robert Goddard | Yeast volatile thiol production in mixed ferments |
| DK2382303T3 (en) | 2009-01-23 | 2018-07-30 | Univ Berlin Tech | Process for making a beverage |
| AU2010270295B2 (en) * | 2009-07-10 | 2015-07-23 | Chr. Hansen A/S | A method for production of an alcoholic beverage with reduced content of alcohol |
| MX337330B (es) * | 2009-12-21 | 2016-02-08 | Ct De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A C | Procesos para aumentar la capacidad fermentativa de levaduras no-saccharomyces. |
| EP2563169B1 (en) | 2010-04-27 | 2017-06-14 | Chr. Hansen A/S | Method for the preparation of a fermented beverage |
| ES2382843B1 (es) * | 2010-11-19 | 2013-04-02 | Grupo Hespérides Biotech, S.L. | Cepa de pichia kluyveri y sus aplicaciones. |
| JP6313208B2 (ja) * | 2011-09-02 | 2018-04-18 | セーホーエル．ハンセン アクティーゼルスカブ | ピキア属酵母と様々なホップ品種群の組み合わせによるビールの風味向上 |
| PE20191358A1 (es) | 2013-03-07 | 2019-10-01 | Chr Hansen As | Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri |
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2014
- 2014-03-07 PE PE2019001466A patent/PE20191358A1/es unknown
- 2014-03-07 LT LTEP17206691.2T patent/LT3354717T/lt unknown
- 2014-03-07 CN CN201810153802.4A patent/CN109161450B/zh active Active
- 2014-03-07 PL PL14709239T patent/PL2964742T3/pl unknown
- 2014-03-07 DK DK17206691.2T patent/DK3354717T3/da active
- 2014-03-07 EP EP17206691.2A patent/EP3354717B1/en active Active
- 2014-03-07 ES ES17206691T patent/ES2800078T3/es active Active
- 2014-03-07 WO PCT/EP2014/054415 patent/WO2014135673A2/en active Application Filing
- 2014-03-07 PE PE2015001882A patent/PE20151614A1/es active IP Right Grant
- 2014-03-07 AR ARP140100748A patent/AR095050A1/es active IP Right Grant
- 2014-03-07 BR BR112015021810-5A patent/BR112015021810B1/pt active IP Right Grant
- 2014-03-07 HU HUE17206691A patent/HUE049106T2/hu unknown
- 2014-03-07 AP AP2015008705A patent/AP2015008705A0/xx unknown
- 2014-03-07 HU HUE14709239A patent/HUE036194T2/hu unknown
- 2014-03-07 US US14/773,239 patent/US9580675B2/en active Active
- 2014-03-07 EP EP14709239.9A patent/EP2964742B1/en active Active
- 2014-03-07 ES ES14709239.9T patent/ES2659745T3/es active Active
- 2014-03-07 CN CN201480012824.9A patent/CN105121619B/zh active Active
- 2014-03-07 PL PL17206691T patent/PL3354717T3/pl unknown
- 2014-03-07 AU AU2014224578A patent/AU2014224578B2/en active Active
- 2014-03-07 DK DK14709239.9T patent/DK2964742T3/da active
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2015
- 2015-08-28 ZA ZA2015/06346A patent/ZA201506346B/en unknown
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2016
- 2016-01-18 HK HK16100508.7A patent/HK1212725A1/zh unknown
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2017
- 2017-01-23 US US15/413,246 patent/US10415007B2/en active Active
-
2019
- 2019-07-19 AR ARP190102032A patent/AR115812A2/es active IP Right Grant
- 2019-09-16 US US16/571,374 patent/US11162059B2/en active Active
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| FG | Grant, registration |