From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring
One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/8/309 |
| _version_ | 1831518435470737408 |
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| author | Annalisa Ricci Martina Cirlini Angela Guido Claudia Maria Liberatore Tommaso Ganino Camilla Lazzi Benedetta Chiancone |
| author_facet | Annalisa Ricci Martina Cirlini Angela Guido Claudia Maria Liberatore Tommaso Ganino Camilla Lazzi Benedetta Chiancone |
| author_sort | Annalisa Ricci |
| collection | DOAJ |
| description | One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (<i>Lactobacillus rhamnosus</i> 1473 and 1019, and <i>L. casei</i> 2246) were tested for apple pomace fermentation, and <i>L. rhamnosus</i> 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry. |
| first_indexed | 2024-12-12T22:26:11Z |
| format | Article |
| id | doaj.art-a55b5080645b4f6297bd6f2ddaa2aa64 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-12T22:26:11Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a55b5080645b4f6297bd6f2ddaa2aa642022-12-22T00:09:45ZengMDPI AGFoods2304-81582019-08-018830910.3390/foods8080309foods8080309From Byproduct to Resource: Fermented Apple Pomace as Beer FlavoringAnnalisa Ricci0Martina Cirlini1Angela Guido2Claudia Maria Liberatore3Tommaso Ganino4Camilla Lazzi5Benedetta Chiancone6Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, ItalyOne of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (<i>Lactobacillus rhamnosus</i> 1473 and 1019, and <i>L. casei</i> 2246) were tested for apple pomace fermentation, and <i>L. rhamnosus</i> 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.https://www.mdpi.com/2304-8158/8/8/309apple pomace fermentationbeer flavoringlactic acid bacteriavolatile profile |
| spellingShingle | Annalisa Ricci Martina Cirlini Angela Guido Claudia Maria Liberatore Tommaso Ganino Camilla Lazzi Benedetta Chiancone From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring Foods apple pomace fermentation beer flavoring lactic acid bacteria volatile profile |
| title | From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring |
| title_full | From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring |
| title_fullStr | From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring |
| title_full_unstemmed | From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring |
| title_short | From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring |
| title_sort | from byproduct to resource fermented apple pomace as beer flavoring |
| topic | apple pomace fermentation beer flavoring lactic acid bacteria volatile profile |
| url | https://www.mdpi.com/2304-8158/8/8/309 |
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