Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals
Alexandr Mikyška (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Ivo Hartman (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Petra Kubizniaková (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Martin Slabý (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Dagmar Matoulková (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2)
In this contribution, the results of the pilot brewing experiments aimed to new beers and beer-like beverages production are presented. Wort of malted winter wheat (Citrus variety with a high content of carotenoids), oats, barley and combinations thereof were fermented by yeast strains RIBM163 and RIBM 164 (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp. paracasei) isolated from kefir grains. Each of these strains is characterized by a specific spectrum of sensory active metabolites. Using Citrus malt, number of beverages with very promising sensory properties can be produced. Non-hopped low alcohol beverages with a fresh citrus aroma and acidic flavor could be made by mixed yeast and bacterial culture (RIBM 2-107+RIBM163) fermentation. Beer/low alcohol beer with a light and refreshing aromas and flavors could be produced from Citrus malt and/or mixture with barley malt. Fermented malt beverages from oats also have interesting taste characteristics. Beer/ low alcohol beer from a mixture of oats and barley malt fermented by yeast strain RIBM164 is characterized by a pleasant fruity aroma with pleasant strong grainy notes (oats).
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