Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil.
Food Chem. 2024 Mar 1;435:137640. doi: 10.1016/j.foodchem.2023.137640. Epub 2023 Sep 30.
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.
对 Ginger Bug 和 Ginger Beer 的理化参数、使用测序和扩增子的微生物多样性以及代谢物浓度进行了表征。此外,还确定了饮料的感官方面。较长的姜黄虫激活时间(96 小时)导致有机酸和醇的产量增加,酚类和挥发性化合物浓度增加,微生物多样性增加,以及乳酸菌和酵母增加。同样,姜黄啤酒的发酵时间(14 天)延长导致乙醇含量、挥发性化合物和酚类化合物增加,此外感官特性也更好。我们的结果表明,用姜黄虫发酵 14 天生产的姜黄啤酒具有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。