Recent advances in the malting and brewing industry

Matti Linko, Auli Haikara, Anneli Ritala, Merja Penttilä

Research output: Contribution to journalArticleScientificpeer-review

94 Citations (Scopus)

Abstract

Brewing is often mentioned as a typical example of traditional or old biotechnology, because of its extremely long history. However, the modern malting and brewing industry applies a whole spectrum of new technical, biochemical, microbiological and genetic inventions. Examples of contemporary achievements can be found along the whole production chain from barley to beer. Malted barley contains all the enzymes needed for all-malt brews. Exogenous microbial enzymes may be needed when using high amounts of cereal adjuncts. Transgenic barleys and proper starter cultures in malting offer interesting new possibilities to ensure balanced enzyme activities and to avoid harmful Fusarium contaminations. High gravity brewing, automated mash filters and hop extracts produced with super-critical or liquid carbon dioxide have been adopted by the industry. Continuous bioreactors with immobilized yeast are already used for maturation of beer. The residence time in the bioreactor is only 2 h, whereas several weeks are needed for traditional lagering. Continuous main fermentation with immobilized yeast is the next step. Several genetically modified brewer's yeasts have been constructed, e.g. yeasts encoding α-acetolactate decarboxylase and super-flocculating yeasts. The brewing industry is now waiting to be assured of consumer approval. Copyright (C) 1998 Elsevier Science B.V.

Original languageEnglish
Pages (from-to)85-98
Number of pages14
JournalJournal of Biotechnology
Volume65
Issue number2-3
DOIs
Publication statusPublished - 27 Oct 1998
MoE publication typeA1 Journal article-refereed

Fingerprint

Brewing
Yeast
Industry
Hordeum
Yeasts
acetolactate decarboxylase
Bioreactors
Beer
Enzymes
Hypergravity
Humulus
Fusarium
Biotechnology
Carbon Dioxide
Starters
Fermentation
Saccharomyces cerevisiae
Enzyme activity
Patents and inventions
Molecular Biology

Keywords

  • Brewing
  • Genetically modified yeasts
  • Immobilization
  • Lactic starters
  • Malting
  • Transgenic barleys

Cite this

Linko, Matti ; Haikara, Auli ; Ritala, Anneli ; Penttilä, Merja. / Recent advances in the malting and brewing industry. In: Journal of Biotechnology. 1998 ; Vol. 65, No. 2-3. pp. 85-98.
@article{a79071f085ab4892bd18d7c909824d5c,
title = "Recent advances in the malting and brewing industry",
abstract = "Brewing is often mentioned as a typical example of traditional or old biotechnology, because of its extremely long history. However, the modern malting and brewing industry applies a whole spectrum of new technical, biochemical, microbiological and genetic inventions. Examples of contemporary achievements can be found along the whole production chain from barley to beer. Malted barley contains all the enzymes needed for all-malt brews. Exogenous microbial enzymes may be needed when using high amounts of cereal adjuncts. Transgenic barleys and proper starter cultures in malting offer interesting new possibilities to ensure balanced enzyme activities and to avoid harmful Fusarium contaminations. High gravity brewing, automated mash filters and hop extracts produced with super-critical or liquid carbon dioxide have been adopted by the industry. Continuous bioreactors with immobilized yeast are already used for maturation of beer. The residence time in the bioreactor is only 2 h, whereas several weeks are needed for traditional lagering. Continuous main fermentation with immobilized yeast is the next step. Several genetically modified brewer's yeasts have been constructed, e.g. yeasts encoding α-acetolactate decarboxylase and super-flocculating yeasts. The brewing industry is now waiting to be assured of consumer approval. Copyright (C) 1998 Elsevier Science B.V.",
keywords = "Brewing, Genetically modified yeasts, Immobilization, Lactic starters, Malting, Transgenic barleys",
author = "Matti Linko and Auli Haikara and Anneli Ritala and Merja Penttil{\"a}",
year = "1998",
month = "10",
day = "27",
doi = "10.1016/S0168-1656(98)00135-7",
language = "English",
volume = "65",
pages = "85--98",
journal = "Journal of Biotechnology",
issn = "0168-1656",
publisher = "Elsevier",
number = "2-3",

}

Recent advances in the malting and brewing industry. / Linko, Matti; Haikara, Auli; Ritala, Anneli; Penttilä, Merja.

In: Journal of Biotechnology, Vol. 65, No. 2-3, 27.10.1998, p. 85-98.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Recent advances in the malting and brewing industry

AU - Linko, Matti

AU - Haikara, Auli

AU - Ritala, Anneli

AU - Penttilä, Merja

PY - 1998/10/27

Y1 - 1998/10/27

N2 - Brewing is often mentioned as a typical example of traditional or old biotechnology, because of its extremely long history. However, the modern malting and brewing industry applies a whole spectrum of new technical, biochemical, microbiological and genetic inventions. Examples of contemporary achievements can be found along the whole production chain from barley to beer. Malted barley contains all the enzymes needed for all-malt brews. Exogenous microbial enzymes may be needed when using high amounts of cereal adjuncts. Transgenic barleys and proper starter cultures in malting offer interesting new possibilities to ensure balanced enzyme activities and to avoid harmful Fusarium contaminations. High gravity brewing, automated mash filters and hop extracts produced with super-critical or liquid carbon dioxide have been adopted by the industry. Continuous bioreactors with immobilized yeast are already used for maturation of beer. The residence time in the bioreactor is only 2 h, whereas several weeks are needed for traditional lagering. Continuous main fermentation with immobilized yeast is the next step. Several genetically modified brewer's yeasts have been constructed, e.g. yeasts encoding α-acetolactate decarboxylase and super-flocculating yeasts. The brewing industry is now waiting to be assured of consumer approval. Copyright (C) 1998 Elsevier Science B.V.

AB - Brewing is often mentioned as a typical example of traditional or old biotechnology, because of its extremely long history. However, the modern malting and brewing industry applies a whole spectrum of new technical, biochemical, microbiological and genetic inventions. Examples of contemporary achievements can be found along the whole production chain from barley to beer. Malted barley contains all the enzymes needed for all-malt brews. Exogenous microbial enzymes may be needed when using high amounts of cereal adjuncts. Transgenic barleys and proper starter cultures in malting offer interesting new possibilities to ensure balanced enzyme activities and to avoid harmful Fusarium contaminations. High gravity brewing, automated mash filters and hop extracts produced with super-critical or liquid carbon dioxide have been adopted by the industry. Continuous bioreactors with immobilized yeast are already used for maturation of beer. The residence time in the bioreactor is only 2 h, whereas several weeks are needed for traditional lagering. Continuous main fermentation with immobilized yeast is the next step. Several genetically modified brewer's yeasts have been constructed, e.g. yeasts encoding α-acetolactate decarboxylase and super-flocculating yeasts. The brewing industry is now waiting to be assured of consumer approval. Copyright (C) 1998 Elsevier Science B.V.

KW - Brewing

KW - Genetically modified yeasts

KW - Immobilization

KW - Lactic starters

KW - Malting

KW - Transgenic barleys

UR - http://www.scopus.com/inward/record.url?scp=0032573216&partnerID=8YFLogxK

U2 - 10.1016/S0168-1656(98)00135-7

DO - 10.1016/S0168-1656(98)00135-7

M3 - Article

AN - SCOPUS:0032573216

VL - 65

SP - 85

EP - 98

JO - Journal of Biotechnology

JF - Journal of Biotechnology

SN - 0168-1656

IS - 2-3

ER -