Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to imp...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/228602 |
| _version_ | 1827283202635464704 |
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| author | Loreta Basinskiene Grazina Juodeikiene Daiva Vidmantiene Maija Tenkanen Tomas Makaravicius Elena Bartkiene |
| author_facet | Loreta Basinskiene Grazina Juodeikiene Daiva Vidmantiene Maija Tenkanen Tomas Makaravicius Elena Bartkiene |
| author_sort | Loreta Basinskiene |
| collection | DOAJ |
| description | The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt
extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages. |
| first_indexed | 2024-04-24T09:31:48Z |
| format | Article |
| id | doaj.art-387788bfa36e4a65b8b7190d0d0386db |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:48Z |
| publishDate | 2016-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-387788bfa36e4a65b8b7190d0d0386db2024-04-15T13:48:17ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062016-01-01541364410.17113/ftb.54.01.16.4106Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide ContentLoreta Basinskiene0Grazina Juodeikiene1Daiva Vidmantiene2Maija Tenkanen3Tomas Makaravicius4Elena Bartkiene5Kaunas University of Technology, Kaunas, LithuaniaKaunas University of Technology, Kaunas, LithuaniaKaunas University of Technology, Kaunas, LithuaniaUniversity of Helsinki, Helsinki, FinnlandKaunas University of Technology, Kaunas, LithuaniaLithuanian University of Health Sciences, Veterinary Academy, Kaunas, LithuaniaThe aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.https://hrcak.srce.hr/file/228602non-alcoholic beverageextruded ryelactic acid bacteria (LAB)xylanaseoligosaccharides |
| spellingShingle | Loreta Basinskiene Grazina Juodeikiene Daiva Vidmantiene Maija Tenkanen Tomas Makaravicius Elena Bartkiene Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content Food Technology and Biotechnology non-alcoholic beverage extruded rye lactic acid bacteria (LAB) xylanase oligosaccharides |
| title | Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content |
| title_full | Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content |
| title_fullStr | Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content |
| title_full_unstemmed | Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content |
| title_short | Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content |
| title_sort | non alcoholic beverages from fermented cereals with increased oligosaccharide content |
| topic | non-alcoholic beverage extruded rye lactic acid bacteria (LAB) xylanase oligosaccharides |
| url | https://hrcak.srce.hr/file/228602 |
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