Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production
Publikasjonsdetaljer
Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 68 , p. 301–314 , 2019
Internasjonale standardnummer
:
Trykt
:
0021-8561
Elektronisk
:
1520-5118
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1021/acs.jafc.9b054...
ARKIV
:
hdl.handle.net/11250/2637116
Forskningsområder
Råvarekunnskap
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Xylooligosaccharides (XOS) from woody biomass were evaluated as a substrate for secondary lactic acid bacteria (LAB) fermentation in sour beer production. XOS were extracted from birch (Betula pubescens) and added to beer to promote the growth of Lactobacillus brevis BSO 464. Growth, pH, XOS degradation, and metabolic products were monitored throughout fermentations, and the final beer was evaluated sensorically. XOS were utilized, metabolic compounds were produced (1800 mg/L lactic acid), and pH was reduced from 4.1 to 3.6. Secondary fermentation changed sensory properties significantly, and the resulting sour beer was assessed as similar to a commercial reference in multiple attributes, including acidic taste. Overall, secondary LAB fermentation induced by wood-derived XOS provided a new approach to successfully produce sour beer with reduced fermentation time (from 1–3 years to 4 weeks). The presented results demonstrate how hemicellulosic biomass can be valorized for beverage production and to obtain sour beer with improved process control.
