Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039503

Screening of acid-producing strains in water kefir grains and their application in alcohol-free fermentation of wort

  • WEN Shuyao ,
  • GUO Baosong ,
  • LIANG Yueqi ,
  • WEI Xiaohan ,
  • CHEN Yingxi ,
  • JI Chaofan ,
  • ZHANG Sufang
Expand
  • (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2024-04-09

  Revised date: 2024-05-19

  Online published: 2025-05-28

Fold

Abstract

To develop a nutrient-rich, alcohol-free wort beverage, water kefir grains as raw materials, as strains in the wort growth ability, the ability to produce acid, alcohol, oxidation resistance, and sensory characteristics as the evaluation index.The optimal strain of wort fermentation, Liquorilactobacillus satsumensis, was selected.At the same time, the physicochemical parameters and volatile flavor substances of L.satsumensis fermented wort were analyzed.It was found that L.satsumensis grew well in the wort substrate and the total acid content increased to (9.35±0.01) g/L after fermentation.In addition, the contents of total phenol and total flavonoids in L.satsumensis fermented wort reached (1.39±0.02) g GaE/L and (5.89±0.07) g RuE/L, respectively, which were higher than those in unfermented raw wort, and the antioxidant activity increased to (0.29±0.04) g GaE/L.At the same time, the sensory properties were good, the sensory receptivity was improved, the overall score reached (14.82±0.44) points, and the aroma of the fermented wort was fuller.Therefore, L.satsumensis can significantly improve the quality of wort and has the potential to be applied to fermented wort.This study provides a powerful reference for expanding the bacterial resources for wort fermentation and producing new wort beverages.

Key words： wort; Liquorilactobacillus satsumensis; fermentation; water kefir grains; alcohol-free

Cite this article

WEN Shuyao , GUO Baosong , LIANG Yueqi , WEI Xiaohan , CHEN Yingxi , JI Chaofan , ZHANG Sufang . Screening of acid-producing strains in water kefir grains and their application in alcohol-free fermentation of wort[J]. Food and Fermentation Industries, 2025 , 51(8) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.039503

References

[1] TOMKOVÁ-DRÁBKOVÁ L, PSOTA V, SACHAMBULA L, et al.Changes in polyphenol compounds and barley laccase expression during the malting process[J].Journal of the Science of Food and Agriculture, 2016, 96(2):497-504.
[2] 凌俊红, 王金辉, 王楠, 等.大麦芽的化学成分[J].沈阳药科大学学报, 2005, 22(4):267-270.
LING J H, WANG J H, WANG N, et al.Studies on the chemical constituents of malt[J].Journal of Shenyang Pharmaceutical University, 2005, 22(4):267-270.
[3] WOOD P J.Cereal β-glucans in diet and health[J].Journal of Cereal Science, 2007, 46(3):230-238.
[4] MARTINEZ-GOMEZ A, CABALLERO I, BLANCO C A.Phenols and melanoidins as natural antioxidants in beer.Structure, reactivity and antioxidant activity[J].Biomolecules, 2020, 10(3):400.
[5] TU C H, AZI F, HUANG J, et al.Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains[J].LWT, 2019, 113:108258.
[6] 高芫超,肖爱波,王成, 等.水开菲尔和水开菲尔粒细菌多样性分析及乳酸菌分离鉴定[J].粮油食品科技, 2022, 30(1):182-189.
GAO Y C, XIAO A B, WANG C, et al.Bacterial diversity analysis of water kefir and water kefir granules and isolation and identificationof lactic acid bacteria[J].Science and Technology of Cereals, Oils and Foods, 2022, 30(1):182-189.
[7] HAMPTON J, TANG C, JAYASREE SUBHASH A, et al.Assessment of pear juice and puree as a fermentation matrix for water kefir[J].Journal of Food Processing and Preservation, 2021, 45(3):e15223.
[8] BUENO R S, RESSUTTE J B, HATA N N Y, et al.Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya[J].LWT, 2021, 140:110770.
[9] ALRADDADI F A J, ROSS T, POWELL S M.Evaluation of the microbial communities in kefir grains and kefir over time[J].International Dairy Journal, 2023, 136:105490.
[10] 陈树俊, 王婉榕.响应面优化开菲尔藜麦发酵乳及其抗氧化分析[J].食品与发酵工业, 2021, 47(20):232-238.
CHEN S J, WANG W R.Optimization of quinoa fermented drink with kefir by response surface methodology and its antioxidant properties[J].Food and Fermentation Industries, 2021, 47(20):232-238.
[11] 何明迎. 奶啤菌种的优选、冻干菌粉的制备及奶啤发酵工艺的研究[D].镇江:江苏大学, 2021.
HE M Y.Study on the optimization of milk beer strains, the preparation of freeze-dried bacterial powder and the fermentation process of milk beer[D].Zhenjiang:Jiangsu University, 2021.
[12] SYROKOU M K, PAPADELLI M, NTAIKOU I, et al.Sugary kefir:Microbial identification and biotechnological properties[J].Beverages, 2019, 5(4):61.
[13] 周雪琴, 刘良忠.枯草芽孢杆菌筛选及其产纳豆激酶的液态发酵条件优化[J].食品工业科技, 2022, 43(7):163-169.
ZHOU X Q, LIU L Z.Screening of Bacillus subtilis and optimization of liquid fermentation conditions for nattokinase production[J].Science and Technology of Food Industry, 2022, 43(7):163-169.
[14] 刘仁禄. 复合菌种发酵麦汁的工艺研究[D].武汉:武汉轻工大学, 2015.
LIU R L.Study on technology of composite bacteria fermented wort[D].Wuhan:Wuhan Polytechnic University, 2015.
[15] CHEN J, LIN B, ZHENG F J, et al.Characterization of the pure black tea wine fermentation process by electronic nose and tongue-based techniques with nutritional characteristics[J].ACS Omega, 2023, 8(13):12538-12547.
[16] HE Z, CHEN H Y, WANG X Y, et al.Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of Suancai, a traditional fermented vegetable food from northeastern China[J].LWT, 2020, 118:108773.
[17] GĄSIOR J, KAWA-RYGIELSKA J, KUCHARSKA A Z.Carbohydrates profile, polyphenols content and antioxidative properties of beer worts produced with different dark malts varieties or roasted barley grains[J].Molecules, 2020, 25(17):3882.
[18] NARDINI M, GARAGUSO I.Characterization of bioactive compounds and antioxidant activity of fruit beers[J].Food Chemistry, 2020, 305:125437.
[19] 董江清, 林晓珊, 林旭广, 等.新型固定化酵母细胞发酵生产乙醇的研究[J].安徽农业科学, 2011, 39(24):15001-15002;15006.
DONG J Q, LIN X S, LIN X G, et al.The research of newly immobilized yeast's fermentation of ethanol[J].Journal of Anhui Agricultural Sciences, 2011, 39(24):15001-15002;15006.
[20] VINGRYS K, MATHAI M, ASHTON J F, et al.The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals[J].Journal of Food Science, 2022, 87(9):4188-4202.
[21] SURIANO S, IANNUCCI A, CODIANNI P, et al.Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy[J].Food Research International, 2018, 113:221-233.
[22] XIA Y N, ZHA M S, FENG C C, et al.Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties:Microbiological, physicochemical, and aromatic characterisations[J].Food Chemistry, 2023, 423:136245.
[23] LIU Z, LIU L X, HAN Q D, et al.Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS[J].Journal of Food Science, 2023, 88(4):1378-1391.
[24] 韩珍琼, 彭凌.乳酸菌发酵麦芽汁果汁复合饮料的研制[J].食品工业科技, 2004, 25(1):87-89.
HAN Z Q, PENG L.Development of complex beverage fermented by lactic acid bacteria with wort juice[J].Science and Technology of Food Industry, 2004, 25(1):87-89.
[25] MENEZES A G T, RAMOS C L, DIAS D R, et al.Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages[J].Food Research International, 2018, 111:187-197.
[26] 胡雨晴, 牛秀梅, 王美美, 等.黑果腺肋花楸红树莓复合饮料配方优化及贮藏品质研究[J].食品工业科技, 2023, 44(4):234-242.
HU Y Q, NIU X M, WANG M M, et al.Optimization of formula of Aronia melanocarpa and Rubusidaeus L.compound beverage and its storage quality[J].Science and Technology of Food Industry, 2023, 44(4):234-242.
[27] WANG S, ZHANG L M, QI L B, et al.Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha[J].International Journal of Food Science and Technology, 2020, 55(10):3327-3333.
[28] 费永涛, 黄一鹤, 屈春云, 等.覆盆子乳酸菌饮料发酵工艺优化及挥发性风味物质分析[J].中国酿造, 2023, 42(7):214-220.
FEI Y T, HUANG Y H, QU C Y, et al.Optimization of fermentation process and volatile flavor substances of raspberry lactic acid bacteria beverage[J].China Brewing, 2023, 42(7):214-220.
[29] 廖鹏飞, 王松, 王哲, 等.同时蒸馏萃取结合GC-MS分析酿酒五粮原料蒸煮香气成分[J].食品科学, 2023, 44(6):235-243.
LIAO P F, WANG S, WANG Z, et al.Analysis of aroma components of five steamed grains for production of Nongxiangxing Baijiu by simultaneous distillation and extraction combined with gas chromatography-mass spectrometry[J].Food Science, 2023, 44(6):235-243.
[30] 张卜升, 高杏, 闫昕, 等.基于GC-IMS技术分析石榴果酒酿制过程中挥发性风味成分的变化[J].食品与发酵工业, 2022, 48(7):252-257.
ZHANG B S, GAO X, YAN X, et al.Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS[J].Food and Fermentation Industries, 2022, 48(7):252-257
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.