Review of Unconventional Microorganisms for Non-Alcoholic Beer Production

A review article synthesizing current knowledge on the application of unconventional microorganisms for producing non-alcoholic beer. The document, authored by Selin Yabacı Karaoğlan, was uploaded to figshare on May 22, 2026. It likely contains a summary table or structured analysis of microbial approaches.

Use Cases

• Survey biological routes for non-alcoholic beer production based on the review of unconventional microorganisms.
• Analyze flavor and mouthfeel modulation techniques based on descriptions of metabolic outputs like aroma compounds and glycerol.
• Evaluate process concepts for restricted-ethanol fermentation based on mentions of maltose-negative yeasts and engineered strains.

Strengths

• The document is licensed under CC-BY-4.0, allowing for open reuse.
• It draws on recently published pilot-scale and industrial examples, suggesting a focus on practical applications.

Limitations

• The dataset is a 35.5 KB DOCX file, indicating a very limited scope likely containing a single table or summary.
• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.

Provenance

Source

figshare

Collection Method

Likely a synthesized review of published literature.

Freshness

Last updated 2026-05-22 05:33:16; freshness should be verified.