ABSTRACT
During the coronavirus pandemic, some brewers used free capacities for product development. Novel maltose-negative yeasts from the "Hefejagd" (yeast hunt) project of the Research Center Weihenstephan formed the basis for more yeast biodiversity. This article examined the tried-and-true method of producing non-alcoholic beer with Saccharomyces ludwigii and the yeast strains Cyberlindnera misumaiensis, Cyberlindnera saturnus, and Kluyveromyces marxianus and their properties. The spectrum for producing non-alcoholic beers with maltose-negative yeasts is practically unlimited. The Research Center Weihenstephan included just three novel candidates in its study;they had previously been used very successfully for the production of non-alcoholic beers. This technology is so fascinating because it can be used for the production of non-alcoholic beers as well as non-alcoholic malt-based beverages. Two novel yeasts that are POF positive, i.e., they produce 4-vinylguaiacol, typical of wheat beer, have been added to the program and are thus ideal for brewing non-alcoholic wheat beers. Note should also be taken of the fact that prior to the invention of pure yeast culture by Emil Christian Hansen and Paul Lindner, such "foreign yeasts" had all along contributed to beer flavor and "house flavor" in mixed populations. Lindner and Delbriick initially described the beers as "empty and neutral" following the invention of yeast puree cultures. The time has come to make "yeast accessories" available to brewers in a controlled and scientific manner and to produce a targeted house flavor. This applies to both the non-alcoholic and alcoholic beer sectors.
ABSTRACT
The analysis of the literature of the RSCI and Web of Science on the multifunctionality of useful properties of mesophilic lactic acid bacteria Lactococcus lactis ssp. lactis, which have been used by humans for centuries in the preparation of fermented products as a way to preserve milk and food raw materials. Lactococcus lactis ssp. lactiscan become a resource for various biologically active substances - potential metabiotics, such as: bacteriocins, organic acids, short-chain fatty acids, antioxidants, adhesins, neurotransmitters. New areas of their application as suppliers of bioprotective agents for preventive therapy and the development of oral vaccines are described, which is important for the prevention and control of infections that pose an additional danger to patients during the COVID-19 pandemic.
ABSTRACT
Purpose: The aim of this paper is to propose a way to minimize the negative impacts of COVID-19 pandemic on the activities of mini-breweries. Research questions: Has pandemic affected the decrease in mini-breweries production? Can tourism help to save mini-breweries? What specific problems has the pandemic caused to mini-breweries? How do mini-breweries solve their problems? Research Methods: The paper presents a comparative analysis of the results of primary sources obtained through a questionnaire survey. The research tool used was an online survey conducted between 10 September and 10 October 2020 capturing answers from 59 mini-breweries in the Czech Republic. The survey examined effects of the pandemic, views on the changing beer market, mitigation measures, effects on demand for beer and other services and evaluation of government measures. Minibreweries were contacted in writing or in person. There were three categories for the length of operation of the minibrewery on the market. 33 microbreweries have been on the market for more than 5 years, 23 for a period of 2 to 5 years and the remaining 3 have been on the market for less than 2 years. It was also examined where mini-breweries have their headquarters. The majority of respondents was from municipalities with less than 2,000 inhabitants, a total of 14. Cities of 2 - 5 000 habitants were represented by 6 microbreweries, 5 - 10 000 by 8, 10 - 50 000 by 9, 50 - 100 000 by 1 and larger than 100 000 by 9. The second largest group consisted of breweries from Prague with 12 responses. Results and Discussion: The pandemic negatively or rather negatively affected the economy of mini-breweries (75%). The pandemic did not affect the economy at all (10%). It is too early to assess effects of the pandemic (10%). The economy of mini-breweries has improved (5%). The pandemic caused a dramatic drop in sales (67.8%). The mini-brewery lost customers (40.7%). The mini-brewery sustained economic losses due to the wastage of already brewed beer (25.4%). The mini-brewery lost employees (22.0%). The pandemic had no impact (16.9%). The mini-brewery reported higher sales (1.7%). Mini-breweries responded to the situation: 76.3% opened a takeaway window;59.3% distributed beer to clients;52.5% changed the structure of beer bottling;45.8% started using social media more;42,4% increased Internet advertising;40.7% started online sales;10.2% reduced the range of products. Brewers perceive tourism as a possible starting point. The role of off-trade is often mentioned, as well as the price of beer as factors influencing the demand for beer. The research clearly confirmed the need to strengthen the role of tourism as a tool to reduce the impact of the COVID-19 pandemic on microbreweries. It demonstrates the need for a specific focus on a specific tourist segment coming to the Czech Republic, not only in beer or gastronomic tourism but also in experiential, cultural-historical and educational tourism in deeper cooperation with destination management organizations. Implications: The pandemic has an impact on the activities of mini-breweries, beer production has been reduced, employees have lost their jobs, premises have been closed and the number of customers dropped. Most mini-breweries have introduced product and marketing innovations. Renewed tourism can revive the activities of mini-breweries with their original products (tourist brewery tours, tastings, sale of souvenirs) and new ones (opening a beer museum, social and entertainment events, beer brewing experience courses, etc.). The research suggests the cooperation of several entities - mini-breweries with a specific DMO of the region in which the mini-brewery is located - the CzechTourism national tourism centre - by selected travel agencies or offices focusing on experiential gastronomy, beer, educational and cultural-historical tourism. As part of the proposed cooperation, it will be possible to streamline national and foreign marketing projects to raise the profile of mini-breweries and increase tourists' awareness of the ex
ABSTRACT
The global demand for non-dairy beverages has sky rocketed especially so during this Covid-19 pandemic for potential health benefits. Development of probiotic strains from fermented cereal and legumes with the ability to grow well and adapt to gastrointestinal conditions at the same time possess high therapeutic ability will be a great achievement. This study aimed at isolating and screening probiotic potential Lactic Acid Bacteria (LAB) involved in traditional fermentation of cereals (maize, sorghum and millet). A total of ten isolates were obtained from the cereals out of which five isolates that met preliminary attributes of probiotic bacteria were selected for further investigation. Two isolates SPU2 and FPU1 were found to survive a low pH which is a desirable attribute for the survival of probiotic bacteria in the gut. MPU1, FPU1 and SPU2 are possible thermophiles and can survive at low pH and moderate high salt concentration. The enzymes DNase and gelatinase used to test pathogenicity of a microorganism were not produced by all the isolates in this study. The isolates recorded a high susceptibility to the eight antibiotics. This study also revealed that the tested isolates have the ability to grow well even at the minimum tested pH of 1.0 for 1 and 2 h of incubation, respectively. Most isolates were resistant to 0.3% bile concentration with over 92% survival. FPU1 was more resistant at bile concentration of 1% than all the rest while MPU1 was most resistant at 2% bile salt. Traditionally fermented cereals are potential sources of safe bacteria that can be tried in the production of functional foods.