The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer)
Applied Food Biotechnology,
Vol. 2 No. 1 (2015),
19 February 2015
,
Page 53-57
https://doi.org/10.22037/afb.v2i1.7130
Abstract
This study aims to determine the effect of fermentation condition and Saccharomyces strains on the pH, foam property and CO2 concentration of non-alcoholic beer (Ma-al-shaeer). For this, the beer samples were inoculated with four different species of Saccharomyces (Saccharomyces rouxii 70531, S. rouxii 70535, S. ludwigii 3447 and S. cerevisiae 70424) and fermented for 48h in both aerobic and periodic aeration at three different temperatures. Then their pH, CO2 concentration and foam property were analyzed in 12h intervals during 48h fermentation. The results shows that the treatments with 4×107 CFU.ml-1 and periodic aeration at 24˚C showed the greatest decrease in pH, and the treatments with 107 CFU.ml-1 and aerobic-periodic aeration at 4˚C showed the lowest decrease in pH. The highest and lowest amounts of CO2 and foam property were obtained in the treatments with 4×107 CFU.ml-1 inoculation, aerobic condition, and the treatments with 107 CFU.ml-1, periodic aeration, respectively. These results further demonstrated that the highest drop in pH, and the highest ability of producing CO2 and foam were for S. cerevisiae 70424, and the lowest belonged to S. rouxii 70531. The overall outcome of the study points to the fact that physico-chemical properties of Ma-al-shaeer is important from the consumers' point of view. Therefore, S. cerevisiae with 4×107 CFU.ml-1 inoculation and aerobic condition at 4˚C has promising potential for producing Ma-al-shaeer with good physicochemical properties.- Fermentation
- Physicochemical properties
- Saccharomyces
- Non-alcoholic beer (Ma-al-shaeer)
How to Cite
References
Fillaudeau L, Boissier B, Moreau A, Blanpain-avet P, Ermolaev S, Jitariouk N, et al. Investigation of rotating and vibrating filtration for clarification of rough beer. J Food Eng. 2007; 80: 206-217.
Moll MM: Water. In: Hardwick WA: Handbook of Brewing, Marcel Dekker: New York, 1995: 133-156.
Gorinstein S Caspi A, Zemser M, Tarkthenberg S. Comprative content of some phenolics in beer, red and white wines. Nutr Res. 2000; 20: 131-139.
Nardini M, Ghiselli A. Determination of free and bound phenolic acids in beer. Food Chem. 2004; 84: 137-143.
Ghiselli A, Natella F, Guidi A, Montanari L, Fantozzi P, Scaccini C. Beer increases plasma antioxidant capacity in humans. J Nutr and Biochem. 2000; 11: 76-80.
Lapcik O, Hill M, Hampl R, Wahala K, Adlercreutz H. Identification of isoflavonoids in beer. Steroids. 1998; 63: 14-20.
Montanari L, Perretti G, Natella F, Guidi A, Fantozzi P. Organic and phenolic acids in beer. Lebensm-wiss. U Technol. 1999; 32: 535-539.
Shibano Y, Yomo H, Matsumoto I, Koda H, Suwa Y, Amachi T, et al. Process for manufacturing beer. US Patent. No. 6,013,288. 2000.
Pinho O, Ferreira I, Santos L. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction. J Chromatogr A. 2006; 1121: 45-153.
Hardwick WA. The properties of beer. In: Hardwick WA: Handbook of Brewing, Marcel Dekker: New York, 1995; 551-586.
Dziondziak K. Method for the production of low-alcohol or alcohol-free beer. US Patent. No. 4,814,188. 1989.
Munroe JH: Fermentation. In: Hardwick WA: Handbook of Brewing, Marcel Dekker: New York, 1995; 323-354.
Briggs DE, Boulton CA, Brookes PA, Stevens R. Metabolism of wort by yeast. Brewing science and practice. Elsevier, 2004; 87-92.
Lewis MJ, Young TW. Brewing. Chapman and Hall, London, 2002; 45-60.
- Abstract Viewed: 1167 times
- PDF Downloaded: 602 times