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Open AccessArticle

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
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Foods 2019, 8(8), 309; https://doi.org/10.3390/foods8080309
Received: 15 July 2019 / Revised: 23 July 2019 / Accepted: 29 July 2019 / Published: 1 August 2019
(This article belongs to the Section Fermented Foods)
One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry. View Full-Text
Keywords: apple pomace fermentation; beer flavoring; lactic acid bacteria; volatile profile apple pomace fermentation; beer flavoring; lactic acid bacteria; volatile profile
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Ricci, A.; Cirlini, M.; Guido, A.; Liberatore, C.M.; Ganino, T.; Lazzi, C.; Chiancone, B. From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring. Foods 2019, 8, 309.

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