کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4362844 1616253 2015 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition
ترجمه فارسی عنوان
میکروبیوتا و متابولیت های آبجو با آبجو بطری ساله به یک ترکیب مشابه می آیند
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Aging of gueuze beers has an impact on the microbiota and metabolites.
• Yeast could be isolated from all bottles, but bacteria disappeared.
• Lactic acid and ethyl lactate were produced during aging.
• Isoamyl acetate and ethyl decanoate concentrations decreased during aging.
• Considerable bottle-to-bottle variations were found.

Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously for aging. The present study analyzed the microbiota and metabolites present in gueuze beers that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled, but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles was found, which hindered the generalization of the effects seen during the aging of the gueuze beers examined, but which illustrated the unique character of the lambic beers. The present results further indicate that gueuze beers are preferably aged for less than 10 years.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 47, May 2015, Pages 1–11
نویسندگان
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