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Open AccessArticle

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, 30-149 Krakow, Poland
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Biomolecules 2020, 10(12), 1599; https://doi.org/10.3390/biom10121599
Received: 2 October 2020 / Revised: 16 November 2020 / Accepted: 20 November 2020 / Published: 25 November 2020
(This article belongs to the Section Biological Factors)
The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672. View Full-Text
Keywords: sour brewing; Lactobacillus brevis; aroma compounds; carbohydrate use; magnesium; zinc; wort enrichment sour brewing; Lactobacillus brevis; aroma compounds; carbohydrate use; magnesium; zinc; wort enrichment
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MDPI and ACS Style

Ciosek, A.; Fulara, K.; Hrabia, O.; Satora, P.; Poreda, A. Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules 2020, 10, 1599. https://doi.org/10.3390/biom10121599

AMA Style

Ciosek A, Fulara K, Hrabia O, Satora P, Poreda A. Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules. 2020; 10(12):1599. https://doi.org/10.3390/biom10121599

Chicago/Turabian Style

Ciosek, Aneta; Fulara, Katarzyna; Hrabia, Olga; Satora, Paweł; Poreda, Aleksander. 2020. "Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions" Biomolecules 10, no. 12: 1599. https://doi.org/10.3390/biom10121599

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