Biopreservation of beer: Potential and constraints.

The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks.

The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa ( Willd.), Amaranth ( L.) or Maltose Syrup.

Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final parameters of the obtained products.

Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content.

The quality perception of gluten-free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten-free beer concepts to evaluate and score on a 9-point scale of interest (1 = not interested at all; 9 = extremely interested). The constituent factors of the beer concepts were alcohol content, color, type of malt, price, drinking location and occasion, bottle size, label claims, type of farming, type of brewer, and bottle closure. Consumers judged price (38.

Suitability of unmalted quinoa for beer production.

Background: This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing.

Metal uptake capacity of modified Saccharomyces pastorianus biomass from different types of solution.

In this paper, we investigate the effect of different biomass pretreatments on metal ion uptake by various biosorbents. Heat-treated as well as caustic-treated and ground biomass of Saccharomyces pastorianus was used to remove copper, lead and cadmium from various solutions. Untreated yeast was used as the control sample.