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

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원문정보

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

저자

  • 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 ] Corresponding Author
  • 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 ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • ISSN
    1226-7708
  • 수록기간
    1992~2009
  • 등재여부
    SCIE,KCI 등재,SCOPUS
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 5

    피인용수 : 0(자료제공 : 네이버학술정보)

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