Abstract
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast- -fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.
Highlights
Fermented foods and beverages are produced worldwide using various manufacturing techniques, raw materials and microorganisms [1]
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties
The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages
Summary
Fermented foods and beverages are produced worldwide using various manufacturing techniques, raw materials and microorganisms [1]. The problem is that production methods for most of traditional fermented foods are not optimised or industrialised, and are rather small-scale, localised processes. Kvass is a cereal-based beverage traditionally produced from fermented rye and barley malt, rye flour, and stale rye bread in Lithuania and other eastern European countries. It is a non-alcoholic beverage, so the ethanol content should be negligible, and it is considered to be spoiled if alcohol accumulates to higher levels. As opposed to sourdough bread, kvass undergoes no heat processing after fermentation and contains high cell counts of viable yeast and lactic acid bacteria (LAB). Efforts to use pure starter cultures of LAB to produce acceptable kvass have not been documented
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