The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution amo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/6/3047 |
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| author | Katarzyna Neffe-Skocińska Marcin Kruk Iwona Ścibisz Dorota Zielińska |
| author_facet | Katarzyna Neffe-Skocińska Marcin Kruk Iwona Ścibisz Dorota Zielińska |
| author_sort | Katarzyna Neffe-Skocińska |
| collection | DOAJ |
| description | Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain <i>Gluconobacter</i><i> oxydans</i> H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL<sup>−1</sup>, and 6 log CFU mL<sup>−1</sup> after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of <i>G. oxydans</i> H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain <i>Gluconobacter </i><i>oxydans</i> H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites. |
| first_indexed | 2024-03-09T20:08:55Z |
| format | Article |
| id | doaj.art-a1ebeb31ecc94d2f85d78e88c13d30f6 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:08:55Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-a1ebeb31ecc94d2f85d78e88c13d30f62023-11-24T00:22:55ZengMDPI AGApplied Sciences2076-34172022-03-01126304710.3390/app12063047The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer ProductionKatarzyna Neffe-Skocińska0Marcin Kruk1Iwona Ścibisz2Dorota Zielińska3Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandInstitute of Food Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandAcetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain <i>Gluconobacter</i><i> oxydans</i> H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL<sup>−1</sup>, and 6 log CFU mL<sup>−1</sup> after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of <i>G. oxydans</i> H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain <i>Gluconobacter </i><i>oxydans</i> H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites.https://www.mdpi.com/2076-3417/12/6/3047acetic acid bacteria (AAB)beneficial starter culture<i>Gluconobacter oxydans</i> H32novel craft beeroverall qualityglucuronic acid |
| spellingShingle | Katarzyna Neffe-Skocińska Marcin Kruk Iwona Ścibisz Dorota Zielińska The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production Applied Sciences acetic acid bacteria (AAB) beneficial starter culture <i>Gluconobacter oxydans</i> H32 novel craft beer overall quality glucuronic acid |
| title | The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production |
| title_full | The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production |
| title_fullStr | The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production |
| title_full_unstemmed | The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production |
| title_short | The Novel Strain of <i>Gluconobacter oxydans</i> H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production |
| title_sort | novel strain of i gluconobacter oxydans i h32 isolated from kombucha as a proposition of a starter culture for sour ale craft beer production |
| topic | acetic acid bacteria (AAB) beneficial starter culture <i>Gluconobacter oxydans</i> H32 novel craft beer overall quality glucuronic acid |
| url | https://www.mdpi.com/2076-3417/12/6/3047 |
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