Table 1.
Effects of co-fermentation yeast compositions on the quality indicators such as residual sugar content, pH, apparent attenuation (AA), and free amino nitrogen (FAN) content of craft beers.
| Item | Wort |
Pichia kluyveri (P. kluyveri) |
S. cerevisiae (US-05) |
1:1 | 1:10 | 1:20 | |
|---|---|---|---|---|---|---|---|
| Residual sugar content (g/L) |
Glucose | 2.60 ± 0.01 a | 0.20 ± 0.01 b | 0.02 ± 0.02 b | 0.03 ± 0.02 b | - | - |
| Sucrose | 6.48 ± 0.26 a | 1.84 ± 0.07 b | - | - | - | - | |
| Maltose | 8.29 ± 0.56 a | 6.14 ± 2.56 a | 0.11 ± 0.05 d | 1.33 ± 0.01 c | 4.15 ± 0.10 b | 4.36 ± 0.11 b | |
| pH | 5.47 ± 0.01 a | 4.81 ± 0.01 b | 4.54 ± 0.01 b | 4.66 ± 0.00 b | 4.56 ± 0.00 b | 4.52 ± 0.00 b | |
| Apparent attenuation (AA, %) |
- | 8.62 ± 0.00 a | 51.14 ± 2.86 b | 46.81 ± 1.19 c | 45.93 ± 2.07 b | 47.87 ± 2.19 b | |
| Free amino nitrogen (FAN, mg/L) |
139.10 ± 8.15 a | 125.42 ± 1.16 a | 50.92 ± 1.15 b | - | 48.12 ± 2.31 b | - | |
S. cerevisiae (US-05) was 1, while P. kluyveri were ratios of 1, 10, and 20, respectively. Different superscripted lowercase letters in the same row represent significant differences (p < 0.05).