Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals

Authors

  • Alexandr Mikyška Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Dagmar Matoulková Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Martin Slabý Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Petra Kubizniaková Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Ivo Hartman Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2

DOI:

https://doi.org/10.18832/kp2015029

Keywords:

kefir grains, oats, buckwheat, wheat, beer, beer-like beverages

Abstract

In this contribution, the results of the pilot brewing experiments aimed to new beers and beer-like beverages production are presented. Wort of malted winter wheat (Citrus variety with a high content of carotenoids), oats, barley and combinations thereof were fermented by yeast strains RIBM163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp. paracasei) isolated from kefir grains. Each of these strains is characterized by a specific spectrum of sensory active metabolites. Using Citrus malt, number of beverages with very promising sensory properties can be produced. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast and bacterial culture (RIBM 2-107+RIBM163) fermentation. Beer/low alcohol beer with a light and refreshing aromas and flavors could be produced from Citrus malt and/or mixture with barley malt. Fermented malt beverages from oats also have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).

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Published

2015-11-09

How to Cite

Mikyška, A., Matoulková, D., Slabý, M., Kubizniaková, P., & Hartman, I. (2015). Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals. KVASNY PRUMYSL, 61(10-11), 311–319. https://doi.org/10.18832/kp2015029
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