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Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production
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NSTL
Elsevier
The use of non-conventional yeasts could be an interesting source of biodiversity for developing innovative fermented beverages. Here, 43 wild yeast strains belonging to different genera such as Lachancea, Kluyveromyces, Torulaspora, Metschnikowia, Kazachstania, Brettanomyces, Pichia, Candida, Hanseniaspora, Rhodotorula, Rodospor-idobolus and Saccharomyces, previously evaluated for their probiotic traits, have been tested for craft beer pro-duction. Different experimental lines were carried out to develop a new beverage which could combine increased aromatic characteristics and improved nutritional properties: i) beers produced from pils wort (PW); ii) beers from pils wort enriched with lentil (PLW) or chickpea flour extracts (PCW).
NSTL
Elsevier
