Publications by authors named "Luana Priscila Alves Maciel Eireli"
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.
Louise Iara Gomes de Oliveira Whyara Karoline Almeida da Costa Fernanda de Candido de Oliveira Fabrícia França Bezerril Luana Priscila Alves Maciel Eireli
Food Chem
March 2024
Article Synopsis
- The study analyzed ginger bug and ginger beer, focusing on their physicochemical properties, microbial diversity, and metabolite concentrations using advanced sequencing techniques.
- A longer activation time for ginger bug (96 hours) led to increased production of organic acids and alcohols, enhanced microbial diversity, and higher concentrations of beneficial compounds.
- Ginger beer fermented for 14 days exhibited improved ethanol content, volatile and phenolic compounds, and overall better sensory qualities.