Abstract In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an uncommon trait, the production of significant amounts of lactic acid during alcoholic fermentation. This trait could potentially be harnessed for brewing purposes, particularly for the production of low alcohol beer. In this study, the potential of Lachancea fermentati strain KBI 12.1 was investigated for the production of low alcohol beer in low gravity wort. KBI 12.1 was characterized for sugar utilization, hop sensitivity, phenolic off-flavor (POF) production, and propagation performance. Lab scale fermentation trials in diluted wort (6.6°P) were conducted and compared to a brewers’ yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for lactic acid and ethanol production, pH drop, and sugar consumption. In the final beers, amino acid and free amino nitrogen (FAN) content were determined and secondary metabolites were quantified. Lachancea fermentati KBI 12.1 showed to be unable to utilize maltotriose. The strain exhibited no POF production, minor hop sensitivity, and excellent propagation performance. Amino acid and FAN consumption were much lower compared to that of the brewers’ yeast. In the final beer fermented with KBI 12.1, the lactic acid concentration reached 1.3 g/L, giving the beer a sour taste. During sensory analysis, the beer was additionally described to have a fruity character. In conclusion, Lachancea fermentati KBI 12.1 proved to be a suitable strain for brewing purposes, with promising traits with regard to nonalcoholic and low alcohol beer brewing.

中文翻译：

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研究 Lachancea 发酵菌株 KBI 12.1 用于低酒精啤酒酿造的潜力

摘要 近年来，在酿造研究中，非酵母菌因其影响啤酒特性和风味的潜力而受到关注。Lachancea 属具有不常见的特性，即在酒精发酵过程中产生大量乳酸。这种特性有可能用于酿造目的，特别是用于生产低酒精度啤酒。在本研究中，研究了 Lachancea 发酵菌株 KBI 12.1 在低比重麦汁中生产低酒精度啤酒的潜力。KBI 12.1 的特点是糖利用、啤酒花敏感性、酚异味 (POF) 产生和繁殖性能。在稀释的麦芽汁 (6.6°P) 中进行了实验室规模的发酵试验，并与啤酒酵母 Saccharomyces cerevisiae WLP001 进行了比较。监测发酵过程中的乳酸和乙醇产量、pH 值下降和糖消耗量。在最终的啤酒中，测定了氨基酸和游离氨基氮 (FAN) 的含量，并对次级代谢物进行了量化。Lachancea 发酵 KBI 12.1 显示无法利用麦芽三糖。该菌株不显示 POF 产生、较小的跳跃敏感性和优异的传播性能。与啤酒酵母相比，氨基酸和 FAN 的消耗量要低得多。在用KBI 12.1发酵的最终啤酒中，乳酸浓度达到1.3 g/L，使啤酒具有酸味。在感官分析期间，该啤酒还被描述为具有果味特征。总而言之，发酵菌 Lachancea KBI 12.1 被证明是适合酿造目的的菌株，