Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production

The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains different genera are frequently used to obtain low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer interesting inherited flavour characteristics; however, their use in beer production is rare. In this work, we constructed six maltose-negative parental (modified produce higher amounts organic acids) and mikatae (wild-type). Growth behaviour, osmotolerance fermentation features offspring were compared strains. One hybrid mitochondrial DNA from both parents was which metabolites evaluated by HPLC HS-SPME-GC-MS. This produced (≤0.05% (v/v)) an increased acid content, just as its parent cerevisiae, but without producing acetic acid. had a neutral aromatic profile no negative off-flavours, similar mikatae, for first time beer. Overall, yeast alcohols esters.