Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production.

• Tác giả: Hans Andreas Brandal, Philipp Garbers, Gard W Karlsnes, Catrin Tyl, Aksel Vardeberg Skeie, Paula Varela, Bjo Rge Westereng
• Ngôn ngữ: eng
• Thông tin xuất bản: United States : Journal of agricultural and food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 463536

Tóm tắt

This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the presence of RFOs, few did so in the presence of ethanol and α-acids. Some of the LAB with tolerance to these stressors were then combined with