Production of non-alcoholic functional beverage bases using lactic acid bacteria

Juhani Sibakov; Erna Storgårds; Anu Kaukovirta-Norja; Annika Wilhelmson; Hannele Virtanen; Saara Pöyri; Kaisa Tapani; Esko Pajunen; Hanna Talvioja; Ansa Toivonen; Ilkka Vanhatalo; Arja Laitila

Production of non-alcoholic functional beverage bases using lactic acid bacteria

Juhani Sibakov, Erna Storgårds, Anu Kaukovirta-Norja, Annika Wilhelmson, Hannele Virtanen, Saara Pöyri, Kaisa Tapani, Esko Pajunen, Hanna Talvioja, Ansa Toivonen, Ilkka Vanhatalo, Arja Laitila

Oy Sinebrychoff Ab

Research output: Contribution to conference › Conference article › Scientific

Abstract

The interest in new types of functional beverages has increased especially in Western Europe. Extracts made of malted cereals contain natural sugars and provide an excellent source of health-promoting compounds, such as antioxidants and vitamins. However, untreated wort is susceptible to spoilage organisms. Bioacidification with selected lactic acid bacteria (LAB) could be a potential tool to increase the shelf life of cereal extracts and malt-based beverages. In addition, LAB-fermentations increase the amount of health-promoting compounds, such as L-lactic acid, and enhance the flavour characteristics of cereal extracts. The aim of this study was to screen and select LABs having good antimicrobial properties and flavour profiles in wort fermentations. To avoid beer spoilage, LABs selected for production of functional beverage bases in a brewery environment should not be hop tolerant. Therefore, we studied the growth and adaptation of LABs in the presence of hop compounds. Eleven LAB strains were surveyed. Lactobacillus amylovorus VTT E-95576 or Lactococcus lactis VTT E-072626 showed good antimicrobial potential and efficiently inhibited the growth of two typical beer spoiling bacteria: Obesumbacterium proteus and Lactobacillus brevis. Lb. amylovorus E576 required ca. 45 °C for optimal growth. Lc. lactis E2626 was able to acidify wort (below pH 4) at 15 - 25 °C. The lower temperature was more practical in industrial scale. In addition, Lc. lactis was sensitive to hops, it did not grow in beer, it produced only L-Lactic acid and generated a pleasant flavour profile, described as acidic, fresh and fruity.

Original language	English
Publication status	Published - 2008
MoE publication type	Not Eligible
Event	1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling - Cork, Ireland Duration: 6 Nov 2008 → 7 Nov 2008

Conference

Conference	1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Country/Territory	Ireland
City	Cork
Period	6/11/08 → 7/11/08

Cite this

Sibakov, J., Storgårds, E., Kaukovirta-Norja, A., Wilhelmson, A., Virtanen, H., Pöyri, S., Tapani, K., Pajunen, E., Talvioja, H., Toivonen, A., Vanhatalo, I., & Laitila, A. (2008). Production of non-alcoholic functional beverage bases using lactic acid bacteria. Paper presented at 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, Cork, Ireland.

@conference{8f74b70876ef43928926dce72029e3d1,

title = "Production of non-alcoholic functional beverage bases using lactic acid bacteria",

abstract = "The interest in new types of functional beverages has increased especially in Western Europe. Extracts made of malted cereals contain natural sugars and provide an excellent source of health-promoting compounds, such as antioxidants and vitamins. However, untreated wort is susceptible to spoilage organisms. Bioacidification with selected lactic acid bacteria (LAB) could be a potential tool to increase the shelf life of cereal extracts and malt-based beverages. In addition, LAB-fermentations increase the amount of health-promoting compounds, such as L-lactic acid, and enhance the flavour characteristics of cereal extracts. The aim of this study was to screen and select LABs having good antimicrobial properties and flavour profiles in wort fermentations. To avoid beer spoilage, LABs selected for production of functional beverage bases in a brewery environment should not be hop tolerant. Therefore, we studied the growth and adaptation of LABs in the presence of hop compounds. Eleven LAB strains were surveyed. Lactobacillus amylovorus VTT E-95576 or Lactococcus lactis VTT E-072626 showed good antimicrobial potential and efficiently inhibited the growth of two typical beer spoiling bacteria: Obesumbacterium proteus and Lactobacillus brevis. Lb. amylovorus E576 required ca. 45 °C for optimal growth. Lc. lactis E2626 was able to acidify wort (below pH 4) at 15 - 25 °C. The lower temperature was more practical in industrial scale. In addition, Lc. lactis was sensitive to hops, it did not grow in beer, it produced only L-Lactic acid and generated a pleasant flavour profile, described as acidic, fresh and fruity.",

author = "Juhani Sibakov and Erna Storg{\aa}rds and Anu Kaukovirta-Norja and Annika Wilhelmson and Hannele Virtanen and Saara P{\"o}yri and Kaisa Tapani and Esko Pajunen and Hanna Talvioja and Ansa Toivonen and Ilkka Vanhatalo and Arja Laitila",

note = "NT Food solutions; 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling ; Conference date: 06-11-2008 Through 07-11-2008",

year = "2008",

language = "English",

}

Sibakov, J, Storgårds, E, Kaukovirta-Norja, A, Wilhelmson, A, Virtanen, H, Pöyri, S, Tapani, K, Pajunen, E, Talvioja, H, Toivonen, A, Vanhatalo, I & Laitila, A 2008, 'Production of non-alcoholic functional beverage bases using lactic acid bacteria', Paper presented at 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, Cork, Ireland, 6/11/08 - 7/11/08.

Production of non-alcoholic functional beverage bases using lactic acid bacteria. / Sibakov, Juhani; Storgårds, Erna; Kaukovirta-Norja, Anu et al.
2008. Paper presented at 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, Cork, Ireland.

Research output: Contribution to conference › Conference article › Scientific

TY - CONF

T1 - Production of non-alcoholic functional beverage bases using lactic acid bacteria

AU - Sibakov, Juhani

AU - Storgårds, Erna

AU - Kaukovirta-Norja, Anu

AU - Wilhelmson, Annika

AU - Virtanen, Hannele

AU - Pöyri, Saara

AU - Tapani, Kaisa

AU - Pajunen, Esko

AU - Talvioja, Hanna

AU - Toivonen, Ansa

AU - Vanhatalo, Ilkka

AU - Laitila, Arja

N1 - NT Food solutions

PY - 2008

Y1 - 2008

N2 - The interest in new types of functional beverages has increased especially in Western Europe. Extracts made of malted cereals contain natural sugars and provide an excellent source of health-promoting compounds, such as antioxidants and vitamins. However, untreated wort is susceptible to spoilage organisms. Bioacidification with selected lactic acid bacteria (LAB) could be a potential tool to increase the shelf life of cereal extracts and malt-based beverages. In addition, LAB-fermentations increase the amount of health-promoting compounds, such as L-lactic acid, and enhance the flavour characteristics of cereal extracts. The aim of this study was to screen and select LABs having good antimicrobial properties and flavour profiles in wort fermentations. To avoid beer spoilage, LABs selected for production of functional beverage bases in a brewery environment should not be hop tolerant. Therefore, we studied the growth and adaptation of LABs in the presence of hop compounds. Eleven LAB strains were surveyed. Lactobacillus amylovorus VTT E-95576 or Lactococcus lactis VTT E-072626 showed good antimicrobial potential and efficiently inhibited the growth of two typical beer spoiling bacteria: Obesumbacterium proteus and Lactobacillus brevis. Lb. amylovorus E576 required ca. 45 °C for optimal growth. Lc. lactis E2626 was able to acidify wort (below pH 4) at 15 - 25 °C. The lower temperature was more practical in industrial scale. In addition, Lc. lactis was sensitive to hops, it did not grow in beer, it produced only L-Lactic acid and generated a pleasant flavour profile, described as acidic, fresh and fruity.

AB - The interest in new types of functional beverages has increased especially in Western Europe. Extracts made of malted cereals contain natural sugars and provide an excellent source of health-promoting compounds, such as antioxidants and vitamins. However, untreated wort is susceptible to spoilage organisms. Bioacidification with selected lactic acid bacteria (LAB) could be a potential tool to increase the shelf life of cereal extracts and malt-based beverages. In addition, LAB-fermentations increase the amount of health-promoting compounds, such as L-lactic acid, and enhance the flavour characteristics of cereal extracts. The aim of this study was to screen and select LABs having good antimicrobial properties and flavour profiles in wort fermentations. To avoid beer spoilage, LABs selected for production of functional beverage bases in a brewery environment should not be hop tolerant. Therefore, we studied the growth and adaptation of LABs in the presence of hop compounds. Eleven LAB strains were surveyed. Lactobacillus amylovorus VTT E-95576 or Lactococcus lactis VTT E-072626 showed good antimicrobial potential and efficiently inhibited the growth of two typical beer spoiling bacteria: Obesumbacterium proteus and Lactobacillus brevis. Lb. amylovorus E576 required ca. 45 °C for optimal growth. Lc. lactis E2626 was able to acidify wort (below pH 4) at 15 - 25 °C. The lower temperature was more practical in industrial scale. In addition, Lc. lactis was sensitive to hops, it did not grow in beer, it produced only L-Lactic acid and generated a pleasant flavour profile, described as acidic, fresh and fruity.

M3 - Conference article

T2 - 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling

Y2 - 6 November 2008 through 7 November 2008

ER -

Production of non-alcoholic functional beverage bases using lactic acid bacteria

Abstract

Conference

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