Research Group Beverage Biotechnology


Group leader:Bertram Sacher Dipl.-Ing. Susann Fischer, Dr.-Ing. Bertram Sacher

The research focus is mainly in the area of product development, improvement of beer and alcohol-free beverages by means of applied microbiology, fermentation technology, genomics and proteomics. Besides development of lactic acid-based beverages renowned for its health values, additionally research on usage of raw materials derived from new crops of agronomic interest and the assurance of gluten-free malt based beverages are also aimed.

Key Activities of Research Group Beverage Oriented Biotechnology


Flavor Iimprovement of alcohol free and low alcohol beers

This project aims to improve the flavor profile of alcohol free and low alcohol beer by increasing fermentative glycerol contents through both strains selection and environmental variables optimization during yeast fermentation. Contact


Treatment of spent grains by hydrothermal cleavage to purify dietary fibers

Seventy-five percent of all organic residues originating from brewing are spent grains, which constitute the most important and energy-rich by-product from the brewing process. Refining spent grains rich in beneficial ingredients is of great interest for a valuable preservation of human nutrition. Though being a remnant, they still contain high-quality dietary fibers, which are difficult to utilize. It is the aim of the project to break down the complex insoluble polysaccharides, to educe and transfer the cleavage products into a soluble state, in order to add them to new beverages as an ingredient with health beneficial attributes. With the adequate concentration of β-glucan, specific application examples could be offered as a reward for functional food with an additional benefit by EFSA and FDA. Contact


Dried Distillers Wheat Grains with Solublesas as a content of foods

Dried distillers wheat grains with solubles is demonstrable proved to have nutritionally beneficial properties and consequently makes the processing in a biogas plant or the animal feed industry from the perspective of a world with limited resources for food hardly justifiable. Within the project there should be found a way to eliminate the off-flavor, to use tasteless dried distillers wheat grains as an ingredient in beverages or leaven, and that for this reason it can be used as foods. Contact


Effect of nitrogen assimilation and gene expression on sensory active amino acid metabolites of Saccharomyces yeasts

The aim of this project is to identify the influence of individual amino acids on yeast gene expression of Saccharomyces yeasts.  The responding synthesis of fermentative by-products by varying the process and substrate parameters will help to generate defined amounts of aroma-active metabolites in fermented beverages biosynthetically to regulate targeted sensory impressions. Contact


Gluten-free beer

During germination is built a Peptidasecocktail in a natural way, which is able to reduce the harmful gluten for celiac patients. In this work, the individual process steps should be programmed that traditional beers (barley / wheat beer) can be prepared gluten-free while retaining all the other quality features. Contact


Differentiation and identification of beer-yeast and harmful yeast

It has been shown that within the two groups there is a variety of different tribes that, because of their different spectrum of fermentation mainproducts and by-products, have influence on the character and quality of the beers. The aim of further work is to optimize the methods for the practice and the expansion to other brewery related microorganisms. Contact


Carbonated soft drink on pineapple base for Africa

The study will be conducted with the following objectives: To explore the sale intensity & consumption pattern of commercially available beverages in Ethiopia, to develop fruit based carbonated beverages utilizing pineapple of developed drinks & commercially available beverages, and to evaluate shelf life of drinks on the basis of physicochemical, nutritional, microbiological & sensory evaluation at different period of storage. Contact


Designer Designer yeast in the brewing and beverage industrie

Through the use of green biotechnology it is possible to construct brewer's yeast modified with new genetic characteristics, to optimize the brewing process and flavor profiles of the beer. As genetically modified yeasts are not approcved in the European Union, these processes should be improved by using Self-cloning via overexpression or knockout of specific genes. Contact


Biofunctional cereal ingredients

The aim of this project is to optimize the analytical capabilities to detect and identify functional ingredients and to demonstrate the potential of potentially health-positive bioactive substances for various types of grain.  Contact


Alternative soft drinks based on malt

The focus of research in this sector lies in the areas of new formulations for alternative beverages, novel analytical investigation of alternative flavor changes during fermentation, flavor stability, sensory evaluation drinks based on malt. Contact


Experimental archeology

In field trials in Tall Bazi / Syria an ancient brewing technology was reconstructed based on archaeological, archaeobotanical and climatic conditions. Another research goal is to expand the interdisciplinary approach of the Near Eastern region and to integrate further cuneiform texts.  Contact


Cloud stability of wheat beer

Besides the aim to produce wheat beers with stabile cloudiness, should result a fundamental consideration of beer as a colloidal suspension, allowing the knowledge gained from this targeted technological influence in various parts of the process and therefore these processes can be made more efficient. Contact


Membrane filtration

The emphasis is placed on identifying the fouling-relevant beer ingredients, so that on the one hand, the cleaning of the membranes can be optimized, on the other hand, the framework for technological influence is created, to reduce the fouling-relevant beer ingredients to the filtration as much as possible. Contact


Red beer on malt-base

In historical texts is often written about red beers. Today there are also beers on the market that want to apply as a supposedly red translucent product. In fact, it is very difficult to produce red beer with only a factor of malt. Contact

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