Characterization of the strains isolated from kefir grains and their use for the production of beer-based fermented beverages from nontraditional cereals

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001096" target="_blank" >RIV/60193697:_____/15:#0001096 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2015/10-11/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/10-11/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of the strains isolated from kefir grains and their use for the production of beer-based fermented beverages from nontraditional cereals

Popis výsledku v původním jazyce

In this contribution, the results of the pilot brewing experiments aimed to new beers and beer-like beverages production are presented. Wort of malted winter wheat (Citrus variety with a high content of carotenoids), oats, barley and combinations thereof were fermented by yeast strains RIBM163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp. paracasei) isolated from kefir grains. Each of these strains is characterized by a specific spectrum of sensory active metabolites. Using Citrus malt, number of beverages with very promising sensory properties can be produced. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast and bacterial culture (RIBM 2-107+RIBM163) fermentation. Beer/low alcohol beer with a light and refreshing aromas and flavors could be produced from Citrus malt and/or mixture with barley malt. Fermented malt beverages from oats also have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).

Název v anglickém jazyce

Characterization of the strains isolated from kefir grains and their use for the production of beer-based fermented beverages from nontraditional cereals

Popis výsledku anglicky

In this contribution, the results of the pilot brewing experiments aimed to new beers and beer-like beverages production are presented. Wort of malted winter wheat (Citrus variety with a high content of carotenoids), oats, barley and combinations thereof were fermented by yeast strains RIBM163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp. paracasei) isolated from kefir grains. Each of these strains is characterized by a specific spectrum of sensory active metabolites. Using Citrus malt, number of beverages with very promising sensory properties can be produced. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast and bacterial culture (RIBM 2-107+RIBM163) fermentation. Beer/low alcohol beer with a light and refreshing aromas and flavors could be produced from Citrus malt and/or mixture with barley malt. Fermented malt beverages from oats also have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

10-11

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

311-319

Kód UT WoS článku

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EID výsledku v databázi Scopus

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