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Gluten-free Lager Beers: Use Aspergillus oryzae to Enhance the Yield and Quality

Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. Dr. Serna-Saldivar at Centro de Biotecnología FEMSA (Mexico) produced lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculation. Worts adjusted to 15° Plato from the sorghum malt inoculated with 1% A. oryzae yielded 21.5% and 5% more volume compared to sorghum malt and barley malt worts, respectively. Sorghum–A. oryzae lager beer had similar yield and alcohol content compared to the barley malt beer but differed in color, key volatiles and aromatic compounds.

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Bioresources and Bioprocessing (BIOB) is a peer-reviewed open access journal published under the brand SpringerOpen. BIOB aims at providing an international academic platform for exchanging views on and promoting research to support bioresource development, processing and utilization in a sustainable manner. As an application-oriented research journal, BIOB covers not only the application and management of bioresource technology but also the design and development of bioprocesses that will lead to new and sustainable production processes.

BIOB publishes original and review articles on most topics relating to bioresource and bioprocess engineering, including:

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  • Bioenergy and biorefinery
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  • Food, agricultural and marine biotechnology
  • Bioseparation and biopurification engineering
  • Bioremediation and environmental biotechnology

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