About the issue
Publications
Partners
September 2025 (published: 16.09.2025)
Number 3(65)
Home
>
Issue
>
Biotechnological approaches to cider production: the role of yeast and bacterial cultures in fermentation control
Beliaeva Anna D., Popova Vasilisa D., Iachkova Viktoriia A., Beliaeva Irina D., Nianikova Galina G.
Keywords: food biotechnology; cidermaking; fermentation control; bioconversion in cider production; yeasts; bacteria
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Biotechnological approaches to cider production: the role of yeast and bacterial cultures in fermentation control
A systematisation of current biotechnological approaches to cider production is presented, with a particular focus on the use of yeast and bacterial cultures influencing the sensory properties and microbiological stability of the beverage. Both Russian and international technological practices are examined, including differences in raw material selection, strain choice, and stylistic preferences in the final product. Special attention is given to yeast cultures Saccharomyces cerevisiae, S. bayanus, their hybrids, as well as non-Saccharomyces species (Metschnikowia pulcherrima, Torulaspora delbrueckii) and lactic acid bacteria (Lactiplantibacillus plantarum, Oenococcus oeni) employed in co-fermentation. Molecular and technological aspects of the metabolic activity of these cultures are described, along with their influence on the aroma and flavour profile of cider and current trends in their industrial application. A comparative analysis of domestic and imported strains, including Sidrovaya-101, Shampanskaya 7-10, and SafCider™ AC-4, is provided. It is noted that S. bayanus ensures a high fermentation rate (up to 7 days at 10–12°C), low residual sugar (0.2–0.4%), and a pronounced fruity-floral profile. The use of L. plantarum, S. cerevisiae, and T. delbrueckii in co-fermentation improves the content of complex esters, glycerol, antioxidant activity, and other sensory parameters. Recommendations are offered for strain selection based on raw material characteristics and target cider style. The material may be of practical interest to researchers and engineers in the field of food biotechnology.
Keywords: food biotechnology; cidermaking; fermentation control; bioconversion in cider production; yeasts; bacteria
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License