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논문검색

Application of Saccharomyces rouxii for the Production of Non-alcoholic Beer

원문정보

Sarah Sohrabvandi, Seyed Hadi Razavi, Seyed Mohammand Mousavi, Amir Mortazavian, Karamathollah Rezaei

한국식품과학회 Food Science and Biotechnology Volume 18 Number 5 2009.10 pp.1132-1137
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초록

영어

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or 24oC for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the 48th hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at 24oC (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of ‘wort’ and ‘buttery’ off flavors, were significantly lower in S. rouxii-containing treatments fermented at 24oC. S. rouxii-containing treatment fermented at 24oC showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at 12oC.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Sarah Sohrabvandi Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran
  • Seyed Hadi Razavi Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran
  • Seyed Mohammand Mousavi Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran
  • Amir Mortazavian Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Beheshti University of Medical Sciences and Halth Services
  • Karamathollah Rezaei Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran

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