Garbers Philipp, Brandal Hans Andreas, Vardeberg Skeie Aksel, Karlsnes Gard W, Varela Paula, Tyl Catrin, Westereng Bjo Rge
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.
Sensory and Consumer Sciences, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås 1433, Norway.
J Agric Food Chem. 2025 Feb 19;73(7):4219-4230. doi: 10.1021/acs.jafc.4c06748. Epub 2025 Feb 5.
This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the presence of RFOs, few did so in the presence of ethanol and α-acids. Some of the LAB with tolerance to these stressors were then combined with to create classic-style sour beers with or without RFOs. These were characterized chemically, physically, and sensorially. Sour beers made with RFOs were evaluated as being comparable to a commercial Belgian sour beer for some sensory characteristics. Furthermore, the sensory analysis revealed significantly increased acidity levels and differences in flavor and taste between beers fermented with and without RFOs, which was underpinned by chemical analysis. Crucially, beany off-flavors, which are a common problem with pulse-derived ingredients, did not increase upon RFO addition. Thus, by combining selected LAB with RFOs, we successfully utilized a food sidestream and expanded the possibilities for brewing sour beers in a controlled manner in a short time. This is in contrast to the lengthy process used for traditional sour beers.
本研究调查了源自豆类的棉子糖家族寡糖（RFOs）作为酸啤酒生产的选择性碳源。筛选了14株乳酸菌（LAB）在添加RFOs的培养基中生长情况。此外，还研究了乙醇和异构化α-酸对细菌生长的影响。虽然大多数乳酸菌在有RFOs的情况下能生长，但在有乙醇和α-酸的情况下能生长的很少。然后将一些对这些应激源有耐受性的乳酸菌与[此处原文缺失部分内容]组合，以酿造添加或不添加RFOs的经典风格酸啤酒。对这些啤酒进行了化学、物理和感官特性分析。添加RFOs酿造的酸啤酒在某些感官特性方面被评估为与商业比利时酸啤酒相当。此外，感官分析显示，添加和不添加RFOs发酵的啤酒之间酸度水平显著提高，风味和口感存在差异，化学分析也证实了这一点。至关重要的是，豆类异味是豆类衍生成分常见的问题，添加RFOs后并没有增加。因此，通过将选定的乳酸菌与RFOs结合，我们成功利用了食品副产物，并在短时间内以可控方式扩大了酿造酸啤酒的可能性。这与传统酸啤酒漫长的酿造过程形成了对比。
