Publications by authors named "Aleksander Poreda"
Article Synopsis
- There's been a growing demand for low-alcohol and alcohol-free beers, but traditional brewing methods often face challenges like high costs or quality issues.
- Researchers are exploring non-yeast species as a solution, which can provide unique flavors and help produce better low-alcohol beers.
- The study found that certain non-yeast strains could create beers with alcohol content between 0.5-1.05%, and some of these strains were rated better in taste tests compared to typical brewing yeasts.
Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used.
View Article and Find Full Text PDFThe bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of during the fermentation of brewers' wort.
View Article and Find Full Text PDFFlaxseed oil cake was subjected to fermentation with (DSM 1964 and ATCC 64063), and the phytate (InsP) content, inositol phosphate profile and bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g.
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