Food Science and Biotechnology

  • 제18권5호
  • /
  • Pages.1132-1137
  • /
  • 2009
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Application of Saccharomyces rouxii for the Production of Non-alcoholic Beer

  • Sohrabvandi, Sarah (Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran) ;
  • Razavi, Seyed Hadi (Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran) ;
  • Mousavi, Seyed Mohammad (Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran) ;
  • Mortazavian, Amir (Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Beheshti University of Medical Sciences and Health Services) ;
  • Rezaei, Karamathollah (Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran)
  • 발행 : 2009.10.31
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초록

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 $12^{\circ}C$.

키워드

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