Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals
Alexandr Mikyška | Dagmar Matoulková | Martin Slabý | Petra Kubizniaková | Ivo Hartman
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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