{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T05:07:13Z","timestamp":1785820033205,"version":"3.56.0"},"reference-count":37,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T00:00:00Z","timestamp":1779408000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Non-alcoholic beer (NAB) is one of the rapidly expanding segments of the beer market, yet many products still suffer from wort-like sweetness, thin body, and muted hop\u2013yeast complexity. These quality gaps arise because conventional approaches, such as limited fermentation with\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    or physical dealcoholization of regular beer, are fundamentally constrained by the central role of maltose and maltotriose fermentation in standard brewing. Unconventional microorganisms offer an alternative biological route to the production of NAB. Non-\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    and maltose-negative yeasts, lactic acid bacteria, mixed cultures and engineered strains combine restricted utilization of wort sugars with diverse metabolic outputs, including fruity and spicy aroma compounds, organic acids, glycerol and exopolysaccharides that can modulate flavor balance, mouthfeel and pH in the near absence of ethanol. Drawing on recently published pilot-scale and industrial examples, this review synthesizes current knowledge on how these organisms reshape wort sugar metabolism and the resulting volatile and non-volatile profiles in NAB. Particular attention is paid to realistic process concepts such as primary fermentation with maltose-negative yeasts, LAB-assisted fermentations, and restricted-ethanol fermentations using selected or engineered\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    variants. Remaining challenges include robustness in hopped wort, control of off-flavors (diacetyl, ethyl acetate, phenolic notes), regulatory acceptance of engineered strains and consistent sensory quality at scale. Overall, unconventional microorganisms emerge as key tools to close the sensory gap between NAB and regular beer while supporting more diverse, lower-impact brewing practices.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2026.1830878","type":"journal-article","created":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T06:08:08Z","timestamp":1779430088000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Application of unconventional microorganisms for the production of non-alcoholic beer"],"prefix":"10.3389","volume":"17","author":[{"given":"Selin","family":"Yabac\u0131 Karao\u011flan","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, The University of Adana Alparslan T\u00fcrke\u015f Science and Technology","place":["Adana, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pavel","family":"Dost\u00e1lek","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology","place":["Prague, Czechia"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,5,22]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"33","DOI":"10.3390\/beverages12030033","article-title":"Influence of wort composition and fermentation parameters on metabolic activity of non-Saccharomyces yeast in non-alcoholic and low-alcohol brewing","volume":"12","author":"Basu","year":"2026","journal-title":"Beverages"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"77","DOI":"10.1080\/03610470.2019.1569452","article-title":"Chance and challenge: non-saccharomyces yeasts in nonalcoholic and low alcohol beer brewing\u2013a review","volume":"77","author":"Bellut","year":"2019","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref3","doi-asserted-by":"publisher","first-page":"103","DOI":"10.3390\/fermentation5040103","article-title":"Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer","volume":"5","author":"Bellut","year":"2019","journal-title":"Fermentation"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"66","DOI":"10.3390\/fermentation4030066","article-title":"Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer","volume":"4","author":"Bellut","year":"2018","journal-title":"Fermentation"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"493","DOI":"10.1016\/j.jfoodeng.2011.09.020","article-title":"A review of methods of low alcohol and alcohol-free beer production","volume":"108","author":"Br\u00e1nyik","year":"2012","journal-title":"J. Food Eng."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"365","DOI":"10.1080\/03610470.2025.2508612","article-title":"Microbiological quality control in non-and low-alcoholic beer manufacturing: a comprehensive review of microbial contaminants and strategies for spoilage prevention","volume":"83","author":"Britton","year":"2025","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref7","doi-asserted-by":"publisher","first-page":"505","DOI":"10.3390\/foods13040505","article-title":"Recycled brewer\u2019s spent grain (BSG) and grape juice: a new tool for non-alcoholic (NAB) or low-alcoholic (LAB) craft beer using non-conventional yeasts","volume":"13","author":"Canonico","year":"2024","journal-title":"Foods"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"38","DOI":"10.3390\/fermentation4020038","article-title":"Conventional and non-conventional yeasts in beer production","volume":"4","author":"Capece","year":"2018","journal-title":"Fermentation"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"e2023008","DOI":"10.1590\/1981-6723.00823","article-title":"Cold mash na obten\u00e7\u00e3o de mosto cervejeiro com baixo teor de carboidratos: um estudo de brassagem","volume":"26","author":"Dalberto","year":"2023","journal-title":"Braz. J. Food Technol."},{"key":"ref10","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1002\/jib.185","article-title":"Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer","volume":"121","author":"De Francesco","year":"2015","journal-title":"J. Inst. Brew."},{"key":"ref11","doi-asserted-by":"publisher","first-page":"75","DOI":"10.3390\/beverages11030075","article-title":"Kefir probiotic-enriched non-alcoholic beers: microbial, genetic, and sensory-chemical assessment","volume":"11","author":"do Nascimento","year":"2025","journal-title":"Beverages"},{"key":"ref12","doi-asserted-by":"publisher","first-page":"1457","DOI":"10.1007\/s00217-022-03968-2","article-title":"Constant temperature mashing at 72 C for the production of beers with a reduced alcohol content in micro brewing systems","volume":"248","author":"Endres","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref13","doi-asserted-by":"publisher","first-page":"69","DOI":"10.1080\/03610470.2024.2398359","article-title":"Mashing isothermally at high temperature compared to infusion mashing for the production of full-bodied, alcohol-reduced beer","volume":"83","author":"Fritzsche","year":"2025","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref14","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1007\/s11947-019-02374-z","article-title":"Aldehydes as wort off-flavours in alcohol-free beers\u2014origin and control","volume":"13","author":"Gernat","year":"2020","journal-title":"Food Bioprocess Technol."},{"key":"ref15","doi-asserted-by":"publisher","first-page":"22","DOI":"10.3390\/fermentation5010022","article-title":"Free amino nitrogen in brewing","volume":"5","author":"Hill","year":"2019","journal-title":"Fermentation"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"77","DOI":"10.1002\/jib.591","article-title":"Simulation of vacuum distillation to produce alcohol-free beer","volume":"126","author":"Hor\u00e1cio","year":"2020","journal-title":"J. Inst. Brew."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"66","DOI":"10.3390\/beverages9030066","article-title":"Comparison of two commercially available strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the production of low-alcohol beer","volume":"9","author":"Jackowski","year":"2023","journal-title":"Beverages"},{"key":"ref18","doi-asserted-by":"publisher","first-page":"103629","DOI":"10.1016\/j.fm.2020.103629","article-title":"Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing","volume":"94","author":"Johansson","year":"2021","journal-title":"Food Microbiol."},{"key":"ref19","doi-asserted-by":"publisher","first-page":"3214","DOI":"10.3390\/foods13203214","article-title":"Application of non-Saccharomyces yeast for the production of low-alcohol beer","volume":"13","author":"Klimczak","year":"2024","journal-title":"Foods"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"2007","DOI":"10.1021\/acsfoodscitech.5c00291","article-title":"Exploring non-traditional yeast for flavor innovation in non-alcoholic beer","volume":"5","author":"Maust","year":"2025","journal-title":"ACS Food Sci. Technol."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"341","DOI":"10.1080\/03610470.2021.2012747","article-title":"Investigation of non-Saccharomyces yeast strains for their suitability for the production of non-alcoholic beers with novel flavor profiles","volume":"80","author":"Methner","year":"2022","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"110642","DOI":"10.1016\/j.foodhyd.2024.110642","article-title":"Enhancing the mouthfeel of non-alcoholic beers: the influence of dextrin and arabinoxylan on perceived viscosity and body","volume":"159","author":"Michiels","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"143486","DOI":"10.1016\/j.foodchem.2025.143486","article-title":"Navigating yeast selection for NABLAB production: comparative study of commercial maltose-and maltotriose-negative strains","volume":"477","author":"Myncke","year":"2025","journal-title":"Food Chem."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"148037","DOI":"10.1016\/j.foodchem.2026.148037","article-title":"Wort optimisation for non-alcoholic beer production with maltose-negative yeasts: incorporation of malted, flaked, and unmalted adjuncts","volume":"506","author":"Myncke","year":"2026","journal-title":"Food Chem."},{"key":"ref25","doi-asserted-by":"publisher","first-page":"28","DOI":"10.1002\/jib.681","article-title":"Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii","volume":"128","author":"Nikulin","year":"2022","journal-title":"J. Inst. Brew."},{"key":"ref26","doi-asserted-by":"publisher","first-page":"167","DOI":"10.1007\/s00217-022-04142-4","article-title":"Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer","volume":"249","author":"Nyhan","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref27","doi-asserted-by":"publisher","first-page":"233","DOI":"10.1111\/1541-4337.13068","article-title":"Alcohol-free and low-alcohol beers: aroma chemistry and sensory characteristics","volume":"22","author":"Piornos","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"4","DOI":"10.3390\/beverages8010004","article-title":"Effect of production technique on pilsner-style non-alcoholic beer (NAB) chemistry and flavor","volume":"8","author":"Rettberg","year":"2022","journal-title":"Beverages"},{"key":"ref29","doi-asserted-by":"publisher","first-page":"1613","DOI":"10.3390\/pr8121613","article-title":"Functionality of special beer processes and potential health benefits","volume":"8","author":"Salan\u021b\u0103","year":"2020","journal-title":"PRO"},{"key":"ref30","doi-asserted-by":"publisher","first-page":"6797","DOI":"10.3390\/app15126797","article-title":"Filtration challenges in non-alcoholic and low-alcohol beer production with a focus on different yeast strains","volume":"15","author":"Schubert","year":"2025","journal-title":"Appl. Sci."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"2357","DOI":"10.1007\/s00217-025-04767-1","article-title":"Unveiling the sensorial, chemical, and flavor stability in pilsner style non-alcoholic beer produced by fermentation with maltose intolerant yeast, thermal dealcoholization, and combined production techniques","volume":"251","author":"Schubert","year":"2025","journal-title":"Eur. Food Res. Technol."},{"key":"ref32","doi-asserted-by":"publisher","first-page":"316","DOI":"10.3390\/microorganisms11020316","article-title":"Exploiting non-conventional yeasts for low-alcohol beer production","volume":"11","author":"Sim\u00f5es","year":"2023","journal-title":"Microorganisms"},{"key":"ref33","doi-asserted-by":"publisher","first-page":"276","DOI":"10.3390\/fermentation10060276","article-title":"Unexpected behavior of a maltose-negative Saccharomyces cerevisiae yeast: higher release of polyfunctional thiols from glutathionylated than from cysteinylated S-conjugates","volume":"10","author":"Simon","year":"2024","journal-title":"Fermentation"},{"key":"ref34","doi-asserted-by":"publisher","first-page":"140","DOI":"10.3390\/beverages11050140","article-title":"Functional non-alcoholic beer fermented with potential probiotic yeasts","volume":"11","author":"Va\u0161t\u00edk","year":"2025","journal-title":"Beverages"},{"key":"ref35","doi-asserted-by":"publisher","first-page":"foac039","DOI":"10.1093\/femsyr\/foac039","article-title":"Potential of non-Saccharomyces yeast to produce non-alcoholic beer","volume":"22","author":"Va\u0161t\u00edk","year":"2022","journal-title":"FEMS Yeast Res."},{"key":"ref36","doi-asserted-by":"publisher","first-page":"221","DOI":"10.3390\/fermentation9030221","article-title":"Novel Saccharomyces cerevisiae\u00d7 Saccharomyces mikatae hybrids for non-alcoholic beer production","volume":"9","author":"Va\u0161t\u00edk","year":"2023","journal-title":"Fermentation"},{"key":"ref37","doi-asserted-by":"publisher","first-page":"e70223","DOI":"10.1111\/1541-4337.70223","article-title":"Mouthfeel of food and beverages: a comprehensive review of physiology, biochemistry, and key sensory compounds","volume":"24","author":"Wolinska-Kennard","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1830878\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T06:08:09Z","timestamp":1779430089000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1830878\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5,22]]},"references-count":37,"alternative-id":["10.3389\/fmicb.2026.1830878"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2026.1830878","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,5,22]]},"article-number":"1830878"}}