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- Title
The impact of lactic acid bacteria and yeasts ratio on fermentation and taste of kvass.
- Authors
Pisponen, A.; Andreson, H.
- Abstract
Kvass, a non-alcoholic beverage derived from rye malt or special rye bread through natural fermentation, traditionally involves yeast in the production process. However, the introduction of various lactic acid bacteria (LAB) accelerates fermentation and imparts a distinctive taste and aroma to the kvass. This research aimed to optimize the ratios of LAB to baker's yeast in kvass to enhance its fermentation, sensory qualities, and physicochemical properties, thereby improving its acidic flavour and overall acceptability. Baker's yeast and three commercial LAB strains were used for fermenting the kvass wort made of dried rye bread. The experimental design focused on four distinct inoculation ratios: 100% LAB, 50% LAB:50% yeast, 80% LAB:20% yeast, and 100% yeast. Key parameters such as pH, dry matter content, and titratable acidity were monitored over 12, 14, and 16 hours of fermentation, with a detailed sensory analysis conducted on the 80:20 LAB to yeast ratio kvass samples that were fermented for 14 hours and then cooled. It was found that varying the ratios of LAB and yeast significantly affected the fermentation process. Extended fermentation times, particularly with higher LAB ratios, led to more pronounced acidity and sensory characteristics. Optimal microbial balances, notably the 80% LAB to 20% yeast ratio, enhanced kvass's flavour profile and physicochemical properties, suggesting a tailored approach to fermentation can improve kvass's quality and consumer acceptance. These variations, alongside significant strain- and species-related differences, highlight the importance of microbial balance in enhancing kvass's acidic flavour and overall acceptability.
- Subjects
LACTIC acid bacteria; FERMENTATION; SACCHAROMYCES cerevisiae; YEAST; NON-alcoholic beverages; TASTE
- Publication
Agronomy Research, 2024, Vol 22, p513
- ISSN
1406-894X
- Publication type
Article
- DOI
10.15159/AR.24.026