Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12
Abstract Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer pr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-04-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-32687-1 |
| _version_ | 1797846008210653184 |
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| author | Arshpreet Singh Saumya Singh Sushil K. Kansal Monika Garg Meena Krishania |
| author_facet | Arshpreet Singh Saumya Singh Sushil K. Kansal Monika Garg Meena Krishania |
| author_sort | Arshpreet Singh |
| collection | DOAJ |
| description | Abstract Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential. |
| first_indexed | 2024-04-09T17:48:08Z |
| format | Article |
| id | doaj.art-57e1048bcb184c199b4c99238621e622 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-09T17:48:08Z |
| publishDate | 2023-04-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-57e1048bcb184c199b4c99238621e6222023-04-16T11:10:49ZengNature PortfolioScientific Reports2045-23222023-04-0113111010.1038/s41598-023-32687-1Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12Arshpreet Singh0Saumya Singh1Sushil K. Kansal2Monika Garg3Meena Krishania4Center of Innovative and Applied Bioprocessing (CIAB)Center of Innovative and Applied Bioprocessing (CIAB)Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab UniversityNational Agri-Food Biotechnology Institute (NABI)Center of Innovative and Applied Bioprocessing (CIAB)Abstract Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.https://doi.org/10.1038/s41598-023-32687-1 |
| spellingShingle | Arshpreet Singh Saumya Singh Sushil K. Kansal Monika Garg Meena Krishania Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 Scientific Reports |
| title | Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 |
| title_full | Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 |
| title_fullStr | Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 |
| title_full_unstemmed | Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 |
| title_short | Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12 |
| title_sort | production and characterization of anthocyanin rich beer from black wheat by an efficient isolate saccharomyces cerevisiae cms12 |
| url | https://doi.org/10.1038/s41598-023-32687-1 |
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