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首页> 外文期刊>Journal of the Institute of Brewing >Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production
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Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production

机译：益生菌优化的东北印度本地米酒的发酵工艺优化及其在当地木薯和车前草啤酒生产中的应用

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Response surface methodology was employed to determine the optimal conditions of time and temperature for the fermentation of a local North East Indian rice beer. The same conditions were then applied to prepare local beers from cassava (Manihot esculanta) and plantain (Musa ABB). Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum were used to carry out the fermentation process. Thirteen experimental runs, based on a two-factor five-level design were carried out according to a central composite rotatable design. The independent variables were fermentation time (24-216 h) and temperature (25-40 degrees C). The responses studied were content of protein, alcohol, total polyphenols, reducing sugars as well as titratable acidity and L. plantarum count. Numerical optimization predicted that a fermentation period of 143 h at a temperature of 33 degrees C would result in a desirable rice beer, with response values of protein content OF 0.77%, alcohol content OF 6.99%, L. plantarum count of 7.08 log CFU mL(-1), polyphenol content of 34.46 mg/100 g, reducing sugars of 2.39% and a titratable acidity of 0.34%. Cassava and plantain beers were prepared using the optimized parameters of the rice beer experiments and the resultant beers exhibited the desired chemical parameters, suggesting applicability of the conditions to preparing these types of local beers from a wider range of substrates. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：响应面方法用于确定当地东北印度米酒发酵的最佳时间和温度条件。然后采用相同的条件从木薯（Manihot esculanta）和车前草（Musa ABB）中制备当地啤酒。用酿酒酵母，米曲霉和植物乳杆菌进行发酵过程。根据中央复合旋转设计，进行了基于二因素五级设计的十三个实验运行。自变量是发酵时间（24-216小时）和温度（25-40摄氏度）。研究的反应是蛋白质，酒精，总多酚，还原糖的含量以及可滴定的酸度和植物乳杆菌计数。数值优化预测，在33摄氏度的温度下发酵143小时将产生理想的米啤酒，其蛋白质含量为0.77％，酒精含量为6.99％，植物乳杆菌的响应值为7.08 log CFU mL （-1），多酚含量为34.46mg / 100g，还原糖为2.39％，可滴定酸度为0.34％。木薯和车前草啤酒是根据米啤酒实验的优化参数制备的，所得啤酒显示出所需的化学参数，表明该条件适用于从更广泛的底物中制备这些类型的本地啤酒。版权所有（c）2015酿酒与蒸馏研究所

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