Wort Fermentation by Leuconostoc citreum Originated from Kimchi and Sensory Properties of Fermented Wort

  • Delgerzaya, Purev (Department of Food Science & Engineering, Ewha Womans University) ;
  • Shin, Jin-Yeong (Department of Food Science & Engineering, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food Science & Engineering, Ewha Womans University) ;
  • Park, Jin-Byung (Department of Food Science & Engineering, Ewha Womans University)
  • Published : 2009.10.31


Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. These results indicate that metabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions.


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