非酿酒酵母在多元化啤酒酿造应用中的研究进展

Application of non- Saccharomyces in diversified beer brewing: A review

非酿酒酵母种类丰富、分布广泛、各具特色。研究发现,非酿酒酵母的使用可以降低啤酒的乙醇含量、改善啤酒口感、增加风味多样性、赋予啤酒多样化的地域特色,部分菌株还能代谢产生一些具有潜在功能性的成分。因此,非酿酒酵母的应用符合当前啤酒酿造多元化发展的行业趋势,现已成为啤酒酿造领域的研究热点之一。该文综述了近年来非酿酒酵母在啤酒酿造中应用的研究进展,包括啤酒酿造所涉及的非酿酒酵母种类,非酿酒酵母的主要发酵方式——纯种发酵、混合发酵、固定化发酵,以及非酿酒酵母在增加啤酒香气、酿造无醇和低醇啤酒、酿造酸啤酒、酿造功能性啤酒等方面的应用,最后指出了非酿酒酵母在今后应用中可能存在的问题及主要研究方向,旨在为开发更多适用于啤酒酿造的非酿酒酵母新菌株、引领啤酒品种创新提供一些参考。

The non-Saccharomyces yeasts are widely distributed with abundant species,which has its own characteristics respectively.It was found that the use of non-Saccharomyces yeasts could reduce the ethanol content,improve the taste and increase the diversity of flavors in beer,as well as endow beer with various regional characteristics.Some yeast strains can also metabolize and produce some potentially functional components.Therefore,the application of non-Saccharomyces conforms to the current trend of diversified development in beer industry.Nowadays,it has become one of the research hotspots in the field of beer brewing.The research progress of the application of non-Saccharomyces in beer brewing in recent years was reviewed,including the species of non-Saccharomyces yeasts involved in beer production,the main fermentation methods used with non-Saccharomyces(single-strain fermentation,multi-strain fermentation,immobilized fermentation),and the application of non-Saccharomyces in enhancing the aroma of beer,brewing alcohol-free and low-alcohol beer,brewing sour beer and brewing functional beer,etc.Besides,the possible problems and main research directions for the future application of non-Saccharomyces are pointed out.It is aimed to provide some references for the development of novel non-Saccharomyces strains suitable for beer brewing and leading the innovation of beer varieties.