The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
With the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor profiles in beer. There is a growing consumer deman...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2459819 |
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| Summary: | With the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor profiles in beer. There is a growing consumer demand for product diversification in the craft beer consumer market; therefore, in this situation, it becomes essential to innovate beer brewing methods by using non-Saccharomyces yeasts as new starters to innovate beer brewing, and the brewing potential of non-Saccharomyces yeasts extensively exploited in recent years. This review systematically outlines information on the various innovative ways in which non-Saccharomyces yeasts are applied in beer brewing and the innovative brewing of beer beneficial to human health. Through these examples, we explore how non-Saccharomyces yeasts can support the development of innovation in the beer market and have the potential for sustainable development in innovative beer brewing. |
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| ISSN: | 1947-6337 1947-6345 |