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Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort

Title
Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort
Authors
Delgerzaya P.Shin J.-Y.Kim K.-O.Park J.-B.
Ewha Authors
김광옥박진병
SCOPUS Author ID
김광옥scopus; 박진병scopus
Issue Date
2009
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 18, no. 5, pp. 1083 - 1090
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Fermentation of wort was investigated with an ultimate goal to develop a fermented beverage rich in prebiotics and functional ingredients as well as desirable in flavors. Wort was fermented with Leuconostoc citreum HJ-P4 originated from kimchi and subjected to sensory descriptive analysis. L. citreum HJ-P4 produced various organic acids (e.g., lactic acid, acetic acid) as well as functional sugars (e.g., mannitol, panose) during wort fermentation. The concentration and ratio of lactic acid and acetic acid were significantly influenced by roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The concentration of mannitol and panose varied depending on the sucrose content of wort and aeration conditions. Sensory characteristics of the fermented worts were clearly differentiated according to the roasting conditions of malts used for wort preparation and aeration conditions during fermentation. The se results indicate thatmetabolite concentration of fermented wort and its sensory properties can be manipulated with roasting conditions of malts and fermentation conditions. ©The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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