Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling was written by Mahanta, Sachin;Sivakumar, P. S.;Parhi, Pankaj;Mohapatra, Ranjan K.;Dey, Gargi;Panda, Smita H.;Sireswar, Srijita;Panda, Sandeep K.. And the article was included in Brazilian Journal of Microbiology in 2022.Recommanded Product: 5-Hexyldihydrofuran-2(3H)-one This article mentions the following:
The study’s objective was to develop a co-fermentation process with appropriate fermentation parameters to produce a sour beer (similar to a Belgium sour beer) with an ethanol content of 6-8% (volume/volume) using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum. Statistical optimization was conducted to determine fermentation conditions to produce a sour beer with â?3 mg/mL of lactic acid, similar to the traditional sour beer levels. Studies were conducted on the microbial dynamics and volatile compounds produced during this fermentation and aging process. GC-MS studies revealed the generation of novel bioactive compounds as well as the depletion of some volatile compounds during co-fermentation The study detailed a 5-day co-fermentation process of S. pastorianus and L. plantarum and a 21-day aging process to prepare a sour beer with biochem. properties along the lines of traditional lambic beers. The interrelationship between the two microorganisms and the biochem. changes in the sour beer fermentation process was elucidated and the sensorial attributes have been described. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Recommanded Product: 5-Hexyldihydrofuran-2(3H)-one).
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