{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T21:08:33Z","timestamp":1776978513361,"version":"3.51.4"},"reference-count":59,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,26]],"date-time":"2023-01-26T00:00:00Z","timestamp":1674691200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Structural and Investment Funds in the ESIF component","award":["COMPETE 2020"],"award-info":[{"award-number":["COMPETE 2020"]}]},{"name":"European Structural and Investment Funds in the ESIF component","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}]},{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["COMPETE 2020"],"award-info":[{"award-number":["COMPETE 2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered\/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using Saccharomyces yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.<\/jats:p>","DOI":"10.3390\/microorganisms11020316","type":"journal-article","created":{"date-parts":[[2023,1,27]],"date-time":"2023-01-27T01:58:59Z","timestamp":1674784739000},"page":"316","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production"],"prefix":"10.3390","volume":"11","author":[{"given":"Jo\u00e3o","family":"Sim\u00f5es","sequence":"first","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga, 4835-198 Guimar\u00e3es, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3699-7300","authenticated-orcid":false,"given":"Eduardo","family":"Coelho","sequence":"additional","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga, 4835-198 Guimar\u00e3es, Portugal"}]},{"given":"Paulo","family":"Magalh\u00e3es","sequence":"additional","affiliation":[{"name":"Super Bock Group, SGPS, SA, 4466-955 Le\u00e7a do Balio, Portugal"}]},{"given":"Tiago","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"Super Bock Group, SGPS, SA, 4466-955 Le\u00e7a do Balio, Portugal"}]},{"given":"Pedro","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Super Bock Group, SGPS, SA, 4466-955 Le\u00e7a do Balio, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 Ant\u00f3nio","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga, 4835-198 Guimar\u00e3es, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1089-7627","authenticated-orcid":false,"given":"Luc\u00edlia","family":"Domingues","sequence":"additional","affiliation":[{"name":"CEB\u2013Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga, 4835-198 Guimar\u00e3es, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1379","DOI":"10.1080\/10408398.2012.733979","article-title":"Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies","volume":"56","author":"Blanco","year":"2013","journal-title":"Crit. 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