• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1083-1090
• /
• 2009

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.

• Journal of Ginseng Research
• /
• v.6 no.1
• /
• pp.17-24
• /
• 1982

This studies were conducted to investigate the changes of saponin pattern, pH and organic acid contents of malt wort added ginseng components during alcoholic fermentation by Sacch. uvarum. The results are as follows. Saponin patterns of fermented wort were same as that of the non- fermented wort, but the weight of former was decreased comparing to that of the latter. pH value of fermented wort contained 0.1∼0.5% of ginseng extract were almost same as that of control(PH 4.23). Lactate, pyruvate, succinate and fumarate, pyroglutarate and citrate contents of the fermented wort were increased by the addition of ginseng extract and pyruvate content, particularly, was increased from 28.4 to 214mg/100 ml while that of control was 33.2mg/100m1. Citrate content of fermented wort contained ginseng saponin was almost same as control (37. 5mg/100m1) . But pyruvate content was tower 4-8.6mg/100m1 than that of control(33.2mg/100m1) .

• Journal of Ginseng Research
• /
• v.5 no.2
• /
• pp.148-154
• /
• 1981

The effect of ginseng extracts and ginseng saponins on alcoholic fermentation and production of higher alcohols in malt wort by Sacch. uvarnm were studied The results otained were as follows. 1. Alcoholic fermentation of the wort contained 1-5% of ginseng extracts was inhibited slightly, but the wort contained 0.1-0.5% of ginseng extracts were same as the control. 2. 0.02-0.2% of saponin stimulated alcoholic fermentation. 3. Higher alcohol contents were decreased when the wort contained 0.1-0.5% of ginseng extracts. 4. Higher alcohol content were increased when the wort contained 0.02-0.2% of ginseng saponin. Iso-amylalcohol content of fermented wort which contained ginseng saponins were higher 18 -35mg/1 than those of control.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1109-1117
• /
• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• Journal of Food Hygiene and Safety
• /
• v.31 no.6
• /
• pp.458-464
• /
• 2016

Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at $30^{\circ}C$ in comparisons to the other storage temperature, 5 and $20^{\circ}C$, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.

• Microbiology and Biotechnology Letters
• /
• v.3 no.2
• /
• pp.89-93
• /
• 1975

In order to ferment beer more effectively under conditions similar to the conventional batch fermentation, a part of the wort which had been fermenting for three days was replaced with un-pitched fresh wort and completed the rest of the fermentation in four to six days. The taste test panel accepted the beers fermented for five days after diluting with one third or one half volume of freshl wort giving fermentation efficiency gains by 22％ or 28％ over the regular nine-day batch fermentation respectively.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1132-1137
• /
• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.20 no.1
• /
• pp.52-58
• /
• 1988

This study has investigated the effect of Ganoderma lucidum water soluble extract on higher alcohol production of Saccharomyces cerevisiae. S. cerevisiae was inoculated in malt wort media which were added 0, 0.01, 0.1, 0.5 or 1.0% extracts of G. lucidum and fermented at $15^{\circ}C$ for 120 hours respectively. Some results about cell growth, changes of pH and sugarity and alcohol composition during fermentation are as follows; The cell growth of S. cerevisiae was remarkablely increased as G. lucidum extract was added into each step. It was increased to 1.2, 1.5, 1.9 times on added group of 0.1%, 0.5%, 1.0% G. lucidum extract than control group after the fermentation of 120 hours. Content of sugar was systematically low on step of addition of G. lucidum extract after the fermentation of 120 hours but pH was systematically high. The more the quantity of G. lucidum extract was added, the more total alcohol quantity were produced during fermentation. Especially higher alcohol content was more increased about 1.8 times on 1.0% group (219.9 ppm w/v) than on control group (117.26 ppm w/v) after the fermentation of 120 hours.