食品科学
发酵
乳酸
化学
代谢物
乙醇
细菌
生物
生物化学
遗传学
作者
Louise Iara Gomes de Oliveira,Whyara Karoline Almeida da Costa,Fernanda de Candido de Oliveira,Fabrícia França Bezerril,Luana Priscila Alves Maciel Eireli,Marcos dos Santos Lima,Melline Fontes Noronha,Lucélia Cabral,Róger Wagner,Tatiana Colombo Pimentel,Marciane Magnani
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-30
卷期号:435: 137640-137640
被引量:6
标识
DOI:10.1016/j.foodchem.2023.137640
摘要
Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.
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