Browse > Article

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)
Publication Information
Food Science and Biotechnology / v.18, no.5, 2009 , pp. 1083-1090 More about this Journal
Abstract
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.
Keywords
wort fermentation; Leuconostoc citreum; sensory property; panose; mannitol;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Kim KO, Kim MK, Kang YY, Lee YC. Effects of malting conditions on quality characteristics of malt and roasted malt extract. Cereal Chem. 70: 440-442 (1993)
2 Seo H-S, Lee JH, Kwon DY, Park JB. Isolation of a fermenting microorganism involved in formation of ortho-dihydroxyisoflavones in doenjang (Korean fermented soybean paste). Food Sci. Biotechnol. 18: 1030-1034 (2009)   과학기술학회마을
3 Kim M, Day DF. Optimization of oligosaccharide synthesis from cellobiose by dextransucrase. Appl. Biochem. Biotech. 148: 189- 198 (2008)   DOI   PUBMED   ScienceOn
4 Zaunm$\ddot{u}$ller T, Eichert M, Richter H, Unden G. Variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids. Appl. Microbiol. Biot. 72: 421-429 (2006)   DOI   ScienceOn
5 Coghe S, Martens E, D'Hollander H, Dirinck PJ, Delvaux FR. Sensory and instrumental flavor analysis of wort brewed with dark specialty malts. J. I. Brewing 110: 94-103 (2004)   DOI   ScienceOn
6 Briggs D, Hough J, Stevens R, Young T. Malting and Brewing Science. Vol 1. Malt and Sweet Wort. Kluwer Academic/Plenum Publishers, London, UK. pp. 1-192 (1981)
7 Eom HJ, Seo DM, Han NS. Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables. Int. J. Food Microbiol. 117: 61-67 (2007)   DOI   ScienceOn
8 Munoz AM, Civile GV. The spectrum descriptive analysis method. pp. 22-34. In: ASTM Manual Series MNL 13, Manual on Descriptive Analysis Testing. Hootman RC (ed). American Society for Testing and Materials, West Conshohocken, PA, USA (1992)
9 Han NS, Kang SY, Lee SB, Robyt JF. Affinity immobilization of dextransucrase on dextran-based support and the production of leucrose. Food Sci. Biotechnol. 14: 317-322 (2005)   과학기술학회마을
10 Baker G, Cornell J, Gorbet D, O'Keefe S, Sims C, Talcott S. Determination of pyrazine and flavor variations in peanut genotypes during roasting. J. Food Sci. 68: 394-400 (2003)   DOI   ScienceOn
11 Lee O-H, Lee HS, Sung YE, Lee SM, Kim Y-K, Kim K-O. Sensory characteristics and consumer acceptability of various green teas. Food Sci. Biotechnol. 17: 349-356 (2008)   과학기술학회마을
12 Stone H, Sidel JL. Sensory Evaluation Practices. 1st ed. Academic Press, London, UK. pp. 202-220 (1985)
13 Tomlins K, Rukuni T, Mutungamiri A, Mandeya S, Swetman A. Effect of roasting time and storage time on sensory attributes and consumer acceptability of peanut butters in southern Africa. Trop. Sci. 47: 165-182 (2009)   DOI   ScienceOn
14 Fickert B, Schieberle P. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. Nahrung 42: 371-375 (1998)   DOI   ScienceOn
15 Rhee J-H, Park K-H, Yoon K-R, Yim C-B, Lee IH. Isolation of Bacillus subtilis producing the cheonggukjang with reduced offflavor by suppressing the growth of bacteria causing off-flavor. Food Sci. Biotechnol. 13: 801-805 (2004)
16 Seo DM, Kim SY, Eom HJ, Han NS. Synbiotic synthesis of oligosaccharides during milk fermentation by addition of leuconostoc starter and sugars. J. Microbiol. Biotechn. 17: 1758- 1764 (2007)   과학기술학회마을   PUBMED
17 Hemme D, Foucaud-Scheunemann C. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int. Dairy J. 14: 467-494 (2004)   DOI   ScienceOn
18 Gibson G, Roberfroid M. Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. J. Nutr. 125: 1401-1412 (1995)
19 Kim Y, Lee YC, Kim KO. Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract. Cereal Chem. 75: 282-288 (1998)   DOI   ScienceOn
20 Meilgaard M, Civille G, Carr B. Sensory Evaluation Techniques. 3rd ed. CRC Press, Boca Raton, FL, USA. pp. 140-144 (1999)
21 Swennen K, Courtin C, Delcour J. Non-digestible oligosaccharides with prebiotic properties. Crit. Rev. Food Sci. 46: 459-471 (2006)   DOI   ScienceOn