AI 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.
Article Abstract
Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2023.137640 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!