Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2023-09-30 DOI:10.1016/j.foodchem.2023.137640

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 , Roger Wagner , Tatiana Colombo Pimentel , Marciane Magnani

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Abstract

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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姜汁啤酒：挥发性化合物，微生物群落的活化和发酵，代谢产物和感官特征。

利用测序和扩增子对姜虫和姜啤酒的理化参数、微生物多样性以及代谢产物浓度进行了表征。此外，对饮料的感官方面进行了测定。姜虫激活时间越长（96小时），有机酸和醇的产量越高，酚类和挥发性化合物的浓度越高，微生物多样性越大，乳酸菌和酵母的数量也越多。同样，姜汁啤酒发酵时间越长（14天），乙醇含量、挥发性化合物和酚类化合物含量越高，感官特性也越好。我们的结果表明，用姜虫生产并发酵14天的姜啤酒表现出更好的挥发性和酚类化合物特征、理化参数、微生物多样性和感官特征。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.