A potential of strains isolated from kefir grains for fermented beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001174" target="_blank" >RIV/60193697:_____/15:#0001174 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A potential of strains isolated from kefir grains for fermented beer

Popis výsledku v původním jazyce

Poster on the world scientific conference. In this contribution the results of the pilot brewing / fermentation experiments to produce new beers and beer-like beverages are presented. Wort prepared from malted wheat Citrus (new variety with a high content of carotenoids), oats, barley, and combinations thereof were fermented by yeast strains RIBM 163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM 2-107 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 secondary metabolites, esters, higher alcohols and acids. The results showed, a variety of beverages with very promising sensory properties can be produced using Citrus malt. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast / bacterial culture (RIBM 2-107 + RIBM 163) 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. Beers fermented by yeast strain RIBM 164 had a significantly better sensory quality compared to beers fermented by conventional brewing yeast strain. Also fermented drinks from oat malt have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM 164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).35th Congress of the European Brewery Convention, Porto , 24-28 May 2015.

Název v anglickém jazyce

A potential of strains isolated from kefir grains for fermented beer

Popis výsledku anglicky

Poster on the world scientific conference. In this contribution the results of the pilot brewing / fermentation experiments to produce new beers and beer-like beverages are presented. Wort prepared from malted wheat Citrus (new variety with a high content of carotenoids), oats, barley, and combinations thereof were fermented by yeast strains RIBM 163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM 2-107 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 secondary metabolites, esters, higher alcohols and acids. The results showed, a variety of beverages with very promising sensory properties can be produced using Citrus malt. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast / bacterial culture (RIBM 2-107 + RIBM 163) 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. Beers fermented by yeast strain RIBM 164 had a significantly better sensory quality compared to beers fermented by conventional brewing yeast strain. Also fermented drinks from oat malt have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM 164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).35th Congress of the European Brewery Convention, Porto , 24-28 May 2015.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

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