PE20151614A1 - Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri - Google Patents
Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveriInfo
- Publication number
- PE20151614A1 PE20151614A1 PE2015001882A PE2015001882A PE20151614A1 PE 20151614 A1 PE20151614 A1 PE 20151614A1 PE 2015001882 A PE2015001882 A PE 2015001882A PE 2015001882 A PE2015001882 A PE 2015001882A PE 20151614 A1 PE20151614 A1 PE 20151614A1
- Authority
- PE
- Peru
- Prior art keywords
- alcohol
- pichia kluyveri
- strains
- beer
- yeast
- Prior art date
Links
- 241001489192 Pichia kluyveri Species 0.000 title abstract 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 2
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 2
- 235000013405 beer Nutrition 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 abstract 2
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000008103 glucose Substances 0.000 abstract 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 abstract 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 abstract 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 abstract 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 abstract 1
- 241000235070 Saccharomyces Species 0.000 abstract 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 229940117955 isoamyl acetate Drugs 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
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)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (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 refiere a una bebida con bajo contenido o sin alcohol, con un perfil de sabores muy parecido a una cerveza de por lo menos un 4% (vol/vol) de alcohol producida usando cepas de la levadura Pichia kluyveri. En particular, las cepas de la levadura Pichia kluyveri solo emplean la glucosa en el mosto, y pueden convertir este sustrato en una concentracion alta de compuestos saborizantes especificos que normalmente son producidos por las cepas de levadura de Saccharomyces ssp. utilizadas en la elaboracion de cerveza. Asi, las cepas de la levadura Pichia kluyveri se pueden usar para producir una bebida con bajo contenido o sin alcohol, dependiendo de los niveles de glucosa en el mosto. Los principales compuestos saborizantes producidos por Pichia kluyveri en la fermentacion de un mosto comprenden acetato de isoamilo, alcohol isoamilico, butirato de etilo, 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 |
|---|---|
| PE20151614A1 true PE20151614A1 (es) | 2015-12-03 |
Family
ID=47827073
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE2019001466A PE20191358A1 (es) | 2013-03-07 | 2014-03-07 | Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri |
| PE2015001882A PE20151614A1 (es) | 2013-03-07 | 2014-03-07 | Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PE2019001466A PE20191358A1 (es) | 2013-03-07 | 2014-03-07 | Produccion de cerveza con bajo contenido o sin alcohol con cepas de la levadura pichia kluyveri |
Country Status (16)
| Country | Link |
|---|---|
| US (3) | US9580675B2 (es) |
| EP (2) | EP3354717B1 (es) |
| CN (2) | CN105121619B (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) | HUE036194T2 (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 (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HUE036194T2 (hu) | 2013-03-07 | 2018-06-28 | Chr Hansen As | Alacsony alkoholtartalmú vagy alkoholmentes sör elõállítása Pichia kluyveri élesztõtörzsekkel |
| EP2816102A1 (en) * | 2013-06-18 | 2014-12-24 | Anheuser-Busch InBev S.A. | Method for preparing a fermented beverage and beverage thus produced |
| 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 |
| 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 |
| 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 |
| CA3107379A1 (en) | 2018-08-13 | 2020-02-20 | Chr. Hansen A/S | Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast |
| BR112021004155B1 (pt) * | 2018-09-10 | 2024-02-15 | Heineken Supply Chain B.V. | Processo para produzir uma cerveja fermentada não alcoólica e cerveja fermentada não alcoólica |
| CN112673083A (zh) | 2018-09-10 | 2021-04-16 | 喜力供应链有限公司 | 泡沫稳定性 |
| 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 |
| CN114144509A (zh) * | 2019-08-16 | 2022-03-04 | 喜力供应链有限公司 | 无醇饮料的生产 |
| AU2020338812B2 (en) * | 2019-08-30 | 2025-12-18 | Carlsberg A/S | Yeast for preparing beverages without phenolic off-flavors |
| 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 |
| US11829421B2 (en) | 2019-11-08 | 2023-11-28 | Tableau Software, LLC | Dynamic graph generation for interactive data analysis |
| 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 |
| JP7579062B2 (ja) * | 2020-03-11 | 2024-11-07 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
| US20240065297A1 (en) * | 2020-06-24 | 2024-02-29 | Societe Des Produits Nestle S.A. | Fermented beverage composition |
| AU2021299960A1 (en) * | 2020-06-30 | 2023-01-19 | 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 |
| US20230404111A1 (en) * | 2020-12-01 | 2023-12-21 | Suntory Holdings Limited | Non-alcoholic beer-taste beverage |
| 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 |
| EP4451893A1 (en) * | 2021-12-21 | 2024-10-30 | Société des Produits Nestlé S.A. | Fermented tea beverage |
| JP2024544243A (ja) * | 2021-12-21 | 2024-11-28 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 発酵バーベナ飲料 |
| 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 |
| CN119452074A (zh) | 2022-06-30 | 2025-02-14 | 科·汉森有限公司 | 克鲁维毕赤酵母对酵母属的抑制 |
| 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 |
| CN120591041A (zh) * | 2025-06-09 | 2025-09-05 | 盐城果老首乌科技有限公司 | 一种富含白首乌的啤酒及其制备方法 |
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| 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 |
| WO1999033949A1 (en) * | 1997-12-29 | 1999-07-08 | Monsanto Company | A membrane process for making enhanced flavor fluids |
| HRP20040005A2 (en) * | 2001-06-20 | 2004-12-31 | Labatt Brewing Co Ltd | Combination continuous/batch fermentation processes |
| 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 |
| CA2767254A1 (en) * | 2009-07-10 | 2011-01-13 | 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. |
| RU2585846C2 (ru) | 2010-04-27 | 2016-06-10 | Кр. Хансен А/С | Способ инокуляции дрожжей во фруктовый сок |
| ES2382843B1 (es) * | 2010-11-19 | 2013-04-02 | Grupo Hespérides Biotech, S.L. | Cepa de pichia kluyveri y sus aplicaciones. |
| CA2847467C (en) * | 2011-09-02 | 2018-10-09 | Chr. Hansen A/S | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties. |
| HUE036194T2 (hu) | 2013-03-07 | 2018-06-28 | Chr Hansen As | Alacsony alkoholtartalmú vagy alkoholmentes sör elõállítása Pichia kluyveri élesztõtörzsekkel |
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2014
- 2014-03-07 HU HUE14709239A patent/HUE036194T2/hu unknown
- 2014-03-07 EP EP17206691.2A patent/EP3354717B1/en active Active
- 2014-03-07 DK DK17206691.2T patent/DK3354717T3/da active
- 2014-03-07 EP EP14709239.9A patent/EP2964742B1/en active Active
- 2014-03-07 HK HK16100508.7A patent/HK1212725A1/zh unknown
- 2014-03-07 CN CN201480012824.9A patent/CN105121619B/zh active Active
- 2014-03-07 WO PCT/EP2014/054415 patent/WO2014135673A2/en not_active Ceased
- 2014-03-07 ES ES17206691T patent/ES2800078T3/es active Active
- 2014-03-07 PL PL14709239T patent/PL2964742T3/pl unknown
- 2014-03-07 AP AP2015008705A patent/AP2015008705A0/xx unknown
- 2014-03-07 PE PE2019001466A patent/PE20191358A1/es unknown
- 2014-03-07 ES ES14709239.9T patent/ES2659745T3/es active Active
- 2014-03-07 HU HUE17206691A patent/HUE049106T2/hu unknown
- 2014-03-07 DK DK14709239.9T patent/DK2964742T3/da active
- 2014-03-07 PE PE2015001882A patent/PE20151614A1/es active IP Right Grant
- 2014-03-07 PL PL17206691T patent/PL3354717T3/pl unknown
- 2014-03-07 US US14/773,239 patent/US9580675B2/en active Active
- 2014-03-07 AR ARP140100748A patent/AR095050A1/es active IP Right Grant
- 2014-03-07 CN CN201810153802.4A patent/CN109161450B/zh active Active
- 2014-03-07 AU AU2014224578A patent/AU2014224578B2/en active Active
- 2014-03-07 BR BR112015021810-5A patent/BR112015021810B1/pt active IP Right Grant
- 2014-03-07 LT LTEP17206691.2T patent/LT3354717T/lt unknown
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2015
- 2015-08-28 ZA ZA2015/06346A patent/ZA201506346B/en unknown
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2017
- 2017-01-23 US US15/413,246 patent/US10415007B2/en active Active
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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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