From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring.
apple pomace fermentation
beer flavoring
lactic acid bacteria
volatile profile
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Aug 2019
01 Aug 2019
Historique:
received:
15
07
2019
revised:
23
07
2019
accepted:
29
07
2019
entrez:
4
8
2019
pubmed:
4
8
2019
medline:
4
8
2019
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 31374955
pii: foods8080309
doi: 10.3390/foods8080309
pmc: PMC6723389
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflicts of interest.
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