Jeong-Ah Yoon, Seong-Wook Cho, Se-Young Kwun, Eun-Hee Park, Myoung-Dong Kim
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引用次数: 0
Abstract
Lachancea thermotolerans, formerly known as Kluyveromyces thermotolerans, is the yeast that produces ethanol and lactic acid in sour beer fermentation. The three strains of L. thermotolerans were isolated in this study, and their performances as starters for sour beer fermentation were evaluated. All L. thermotolerans isolates exhibited comparable performances to the control in producing ethanol, acetic acid, and lactic acid. Electronic nose and gas chromatography/mass spectrometry analysis revealed that flavor patterns of beer varied notably according to the L. thermotolerans strains used. Among the three L. thermotolerans isolates, the NIYL22663 was most prominent in producing flavor compounds. In addition, it was suggested that six flavor compounds, including ethyl acetate, isoamyl alcohol, and isoamyl acetate, are closely related to NIYL22663.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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