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The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Roselli, Giulia E.; Kerruish, Daniel W. M.; Crow, Matthew; Smart, Katherine A.; Powell, Chris D.

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Authors

Giulia E. Roselli

Daniel W. M. Kerruish

Matthew Crow

Katherine A. Smart



Abstract

The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.

Citation

Roselli, G. E., Kerruish, D. W. M., Crow, M., Smart, K. A., & Powell, C. D. (2024). The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Frontiers in Microbiology, 15, Article 1346724. https://doi.org/10.3389/fmicb.2024.1346724

Journal Article Type Article
Acceptance Date Feb 2, 2024
Online Publication Date Feb 19, 2024
Publication Date Feb 19, 2024
Deposit Date Jul 31, 2024
Publicly Available Date Aug 1, 2024
Journal Frontiers in Microbiology
Electronic ISSN 1664-302X
Publisher Frontiers Media
Peer Reviewed Peer Reviewed
Volume 15
Article Number 1346724
DOI https://doi.org/10.3389/fmicb.2024.1346724
Keywords yeast, contamination, microbiological spoilage, beer quality, bacteria
Public URL https://nottingham-repository.worktribe.com/output/32451142
Publisher URL https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1346724/full

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Publisher Licence URL
https://creativecommons.org/licenses/by/4.0/

Copyright Statement
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers





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