文章基本信息

标题：Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content
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作者：Basinskiene, Loreta ; Juodeikiene, Grazina ; Vidmantiene, Daiva 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2016
卷号：54
期号：1
页码：36-44
DOI：10.17113/ftb.54.01.16.4106
语种：English
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.
关键词：non-alcoholic beverage; extruded rye; lactic acid bacteria (LAB); xylanase; oligosaccharides