Antimicrobial and antioxidative activity of beer with addition of thyme, lemon balm and G. [Ganoderma] lucidum extract | Antimikrobna i antioksidativna svojstva piva sa dodatkom ekstrakta timijana, matičnjaka i G. [Ganoderma] lucidum
2010
Kaluševic, A., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Uzelac, G., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Despotović, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Leskošek-Čukalović, I., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Nikšić, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
The aim of this study was to examine the effect of adding extracts of thyme, lemon balm and G. lucidum on the sensory properties of beer, as well as their antimicrobial and antioxidative effect. By adding extracts in dark, light and non-alcoholic beer, physiological and specific sensory properties have been improved. Testing of antimicrobial properties of the prepared samples were done on the pathogenic microorganisms. The difference in effects has been found regarding the nature of the extracts, their combination and the type of beer. Results of determining antioxidative potential of different samples of beer by DPPH method, indicated that addition of extracts of thyme and lemon balm achieves satisfactory effect.
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