Conference PaperPDF Available

Quality Changes of Naturally Fermented Kvass During Production

Authors:
  • Latvia University of Life Sciences and Technologies

Abstract and Figures

Commercially available beverages sold as kvass are kvass drinks and malt extract drinks, made by diluting grain extract concentrates with water and adding colourings, different flavours and artificial sweeteners. Kvass quality parameters are defined by the Regulation No 926/2010 Quality and classification requirements for kvass and kvass (malt) beverage of the Cabinet of Ministers of the Republic of Latvia Naturally fermented kvass is made from rye bread rusks without additional additives. The aim of this research was to assess the quality changes of naturally fermented kvass during production stages. Experiments were carried out at the Latvia University of Agriculture Department of Food Technology. Dry matter (refractometer, ISO 6496), active acidity (LVS EN ISO 10523:2012) and sensory properties (25 panellists; line scale ISO 4121:2003) were analysed in kvass samples during production stages. During fermentation stage of naturally fermented kvass, pH drops from 4.08 to 3.77 and in later production stages pH is between 3.82 and 3.88, pH levels do not exceed the index values of the Regulation of the Cabinet of Ministers. Relative dry matter content reduced from 5.96% to 4.94%. Sensory evaluation showed that the intensity of flavour, aroma and acidity was most pronounced in kvass sample C (total production time 156 h), however, colour was most pronounced in kvass sample A (total production time 36 h). Longer maturation process aids in the formation of more robust flavour as well as yeast and protein residue.
Content may be subject to copyright.
188
Ivo Lidums, Daina Karklina, Asnate Kirse
Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Liela Street 2, Jelgava, Latvia,
e-mail: ivo@riela.lv
Abstract
Commercially available beverages sold as kvass are kvass drinks and malt extract drinks, made by diluting grain extract concentrates
with water and adding colourings, different flavours and artificial sweeteners. Kvass quality parameters are defined by the Regulation
No 926/2010 Quality and classification requirements for kvass and kvass (malt) beverage of the Cabinet of Ministers of the Republic
of Latvia Naturally fermented kvass is made from rye bread rusks without additional additives. The aim of this research was to assess
the quality changes of naturally fermented kvass during production stages. Experiments were carried out at the Latvia University of
Agriculture Department of Food Technology. Dry matter (refractometer, ISO 6496), active acidity (LVS EN ISO 10523:2012) and
sensory properties (25 panellists; line scale ISO 4121:2003) were analysed in kvass samples during production stages. During
fermentation stage of naturally fermented kvass, pH drops from 4.08 to 3.77 and in later production stages pH is between 3.82 and
3.88, pH levels do not exceed the index values of the Regulation of the Cabinet of Ministers. Relative dry matter content reduced
from 5.96% to 4.94%. Sensory evaluation showed that the intensity of flavour, aroma and acidity was most pronounced in kvass
sample C (total production time 156 h), however, colour was most pronounced in kvass sample A (total production time 36 h).
Longer maturation process aids in the formation of more robust flavour as well as yeast and protein residue.
Keywords: kvass, dry matter, active acidity, sensory evaluation.
Introduction
Kvass is a non-alcoholic beverage that can be used
without restriction, its effects on the human body is
similar to kefir. This is due to lactic acid which is
formed by lactic acid bacteria (Costa et al., 2013).
Kvass has beneficial effects on the digestive tract (Feik
et al., 2010), furthermore energy value of naturally
fermented kvass is only 25 kcal (105 kJ) per 100 mL
(Costa et al., 2013). Kvass has thirst soothing and
diuretic properties.
Fermented bread kvass has the positive qualities of
beer, as well as minerals and vitamins. It contains more
than 30 minerals and trace elements. Kvass contains
such minerals as copper, phosphorus, potassium, zinc,
iron, and fluorine and B vitamins thiamine,
content of thiamine (B1) in naturally fermented kvass is
are no fat, cholesterol and nitrates in kvass. Most of the
beneficial substances come from the raw materials used
in naturally fermented kvass production rye bread
and malt.
Kvass is very low in sodium, so it promotes the
excretion of fluid and it can recommend instead of
other soft drinks for people who want to lower their
Commercially available beverages sold as kvass are
kvass drinks and malt extract drinks, made by diluting
grain extract concentrates with water and adding
colourings, preservatives, different flavours and
artificial sweeteners. The most commonly used
preservatives in soft drink production are benzoic acid,
Regulation No 926/2010 of Cabinet of Ministers of the
Republic of Latvia indicates that it is allowed to use
these raw materials if they comply with the
requirements set in food laws and regulations for kvass
production: spring water, drinking water, fruit juice and
puree, vegetable juice and puree, fruit juice
concentrate, sugar, kvass mash concentrate, bread
rusks, cereals, malt and grain products, raw plant
extracts, kvass concentrate, carbon dioxide,
compressed bakers' yeast or cultured yeast, honey,
sweeteners and flavourings (except in the production of
kvass), food additives.
Maximum cleanliness and hygiene conditions
associated with good manufacturing practice must be
provided during kvass production therefore stainless
Water quality affects the formation of kvass sensory
indicators. Kvass consistency is better if softer water is
used. Elevated sulphate content in the water causes
kvass to taste bitter, silicates interfere with the
fermentation process and causes sludge, chlorides lead
to unpleasantly sweet taste, iron and manganese affect
kvass colour and foaming (Hugenholtz, 2013).
Malt for kvass production is usually obtained from
spring barley, which has low levels of protein (8 11%)
and higher levels of starch which contains the
necessary sugars for fermentation. Germination of
grains activates the break down starch and proteins
during mash cooking (Sacher, 2013), thus obtaining
necessary nutrients for yeasts and lactic acid bacteria.
Rye bread rusks which are the basic raw material in
naturally fermented kvass production have a strong
flavour and sour taste. Rye bread rusks are obtained by
drying sliced or diced rye bread.
Bread yeast Saccharomyces cerevisiae is used for
kvass production; yeast cells cause intense ethanol
fermentation during anaerobic fermentation forming
alcohol and carbon dioxide. To control fermentation
and avoid formation of too much alcohol, oxygen is
supplied during this process (Birch et al., 2013).
Active lactic acid bacteria growth takes place
simultaneously with yeast cell growth during mash
fermentation; lactic acid bacteria produce lactic acid.
189
Bread kvass made from pure cultures of lactic acid
bacteria and yeasts is clearer and has increased
resilience. Yeast and lactic acid bacteria that give
refreshing taste and aroma are most commonly used.
(Dlusskaya et al., 2008) Malt extract and bread
fermentation process provides proteins, sugars, organic
acids and vitamins.
Usually, preservatives which extend shelf life are
added or kvass pasteurization is used. These processes
shorten production time and costs, and also impact
such sensory properties as taste and smell, as well as
biologically active compounds. Naturally fermented
kvass is made without preservatives and is not
pasteurized, thus saving the maximum quantity of
vitamins and minerals, as well as the flavour and
aroma.
Before the production of a new type of kvass it is
necessary to define sensory scores, which can
significantly affect consumer beverage choices.
Therefore the aim of this research was to assess the
quality changes of naturally fermented kvass during
production stages.
Materials and Methods
All analyses were completed at Microbiology Research
laboratory, laboratory of Sensory analyses and
laboratory of Bread technology at Latvia University of
Agriculture.
Kvass production
For the bread kvass production the following materials
were used: rye bread rusks (Ltd Liepkalni),
yeast Saccharomyces cerevisiae (Sp.z.o.o. Lallemand),
lactic acid bacteria Leuconostoc mesentericus (Ltd Chr.
Hansen), beet sugar (Ltd Dansukker) and dark malt
(Ltd Liepkalni).
To prepare 1 litre of kvass mash, 200 g of rye bread
rusks and 2 g dark malt were soaked in 2 litres of hot
water (78 ). Bread rusks were left to soak for
3 hours, then the water-bread rusk suspension was
filtered (300 microns) and the liquid fraction was
cooled down and used in further kvass production
stages.
of the estimated quantity of sugar were added to 1 litre
of kvass mash. The total quantity of sugar for kvass
production is 30 g; therefore 10 g of sugar were added
prior to fermentation. The fermentation of kvass mash
took 9 hours at 27
After fermentation kvass was placed in a refrigeration
. After cooling, the
yeasts were filtered (5 microns) and the remaining
sugar was added (blending). Kvass was maturated for
12 hours at 6 t was ready for drinking
(total production time 25 hours).
Afterwards kvass was filled in 0.5Ll plastic bottles and
stored for 156 h in total, in order to complete
physicochemical and sensory analysis. Technological
process of naturally fermented kvass production is
given in Figure 1. Shelf life of naturally fermented
kvass is 125 5 hours (about 5 days).
Figure 1. Technological process of naturally
fermented kvass production
Physicochemical analyses
The Regulation No 926/2010 defines such kvass
quality parameters:
1) dry matter content 3.0 to 14.0 percent by weight,
2) acidity 2.0 to 3.5, expressed as mL of 1N NaOH
per 100 mL.
Active acidity (pH) and dry matter content was
determined in kvass during 8 production stages
(Table 1). Active acidity (pH) was determined
according to the standard (AACC 02-31) and dry
matter was determined with table refractometer
according to the standard ISO 6496).
Microbiological analyses
Lactic acid bacteria were determined in kvass during
8 production stages (Table 1) according to the standard
LVS ISO 15214:1998.
Sensory analyses
Kvass samples were evaluated sensory by 25 trained
panellists (36% men and 64% women), average age
21 years.
Each panellist was served 3 samples of kvass in a
randomized serving sequence: kvass stored for 11 h
(sample A, total production time 36 h), kvass stored for
59 h (sample B, total production time 84 h), and kvass
stored for 131 h (sample C, total production time
156 h). Line scale was used to evaluate the intensity of
kvass sensory properties (aroma, flavour, acidity, and
colour) (ISO 4121:2003). Kvass samples for sensory
190
evaluation were chosen according to organoleptic
evaluation by research funder. Table 1
Stages of kvass production process
Stage
Materials and technological
process Time, h
S0 Rye bread rusks, before soaking 0
S1 Kvass after fermentation 12
S2 Kvass after blending 13
S3 Kvass after maturation 36
S4 Kvass during storage 60
S5 Kvass during storage 84
S6 Kvass during storage 132
S7 Kvass during storage 156
Data analyses
The obtained data processing was performed with the
Microsoft Excel 13 for Windows; arithmetic mean,
standard deviation and standard error were calculated
(Arhipova et al., 1999). For data cross-comparison
ANOVA, Regression and other statistical calculation
functions were used. Both t-test and F-test were used in
order to assess the significance of changes and inter-
comparison of the obtained data. For the interpretation
of the results it is assumed that with 95%
., 2011).
Results and Discussion
The changes detected in pH during kvass production
stages are given in Figure 2.
The numerical value of pH decreased slightly during
kvass fermentation; the initial pH was 4.08 and pH
after fermentation was 3.77. During the rest stages of
kvass production pH stabilized and was around pH
3.85. Compared to the indexed values of the
Regulation No 926/2010, pH value of laboratory
produced kvass corresponded to the regulatory scale
(experimentally determined conversion factor
approximately1.8). pH value did not decrease to
interval lower limit value (2.0 mL 1 N NaOH) in any
of the controlled production stages; at the end a trend
in pH increase was observed. The increase of pH in
kvass at the end of production stages could be
explained by the formation of new substances because
yeast and lactic acid bacteria cells gradually die.
A strong, negative correlation (r=-0.92) was observed
between pH and lactic acid bacteria count changes in
kvass. Correlation is significant (p<0.05) primarily
during the first three stages of kvass production
(Lidums, 2011).
During later stages, at the onset of lactic culture
gradual degradation and stabilization of pH, correlation
is weak and negative (r= -0.11). As pH is the logarithm
of H+ ion concentration, correlation is compared to the
logarithmic values of lactic acid bacteria count. A
moderate, negative correlation (r= -0.50) was observed
using pairwise correlation calculation between pH and
the absolute number of lactic acid bacteria.
Figure 2. Changes in pH and lactic acid bacteria
count during kvass production stages
S0 rye bread rusks, before soaking, S1 kvass after
fermentation, S2 kvass after blending, S3 kvass after
maturation, S4, S5, S6, S7 kvass during storage
During kvass production stages dry matter content (%)
experienced a slight decrease at the expense of volatile
fermentation product formation (mainly alcohol). At
times a rise in dry matter content can be observed at the
expense of increased fermentative microorganism total
cell count.
Decrease in dry matter content was found after
intensive fermentation stage (S1). Relative dry matter
content changed from 5.96% to 4.94%. Decrease in the
intensity of fermentation caused sedimentation of some
substances that were not fully included in the test
sample. In later stages of kvass production significant
changes on dry matter content were not observed
(p>0.05).
The changes in indicator value were characterized by
this polynomial division:
,
where y the dry matter content (%) after a certain
time, x fermentation, h.
The process is characterized by regression R2 = 0.99.
The first right-hand number in the division (1) is a very
low figure, so it can be dropped and the calculations
performed with a linear response without significant
mistakes:
where y the dry matter content, %; x fermentation,
h; S0 initial dry matter content, %.
It should be noted that the decrease in dry matter
content affects physical as well as chemical and
biogenic elements, so for each particular set of
circumstances of kvass production stages a calculation
formula must be found. In general form is looks like
this:
3.31
5.61
6.15 5.88
5.44
5.75 5.56 5.48
4.08
3.77 3.82
3.86
3.86
3.85
3.82
3.88
3.6
3.7
3.8
3.9
4.0
4.1
4.2
3.0
4.0
5.0
6.0
7.0
S0 S1 S2 S3 S4 S5 S6 S7
Kvass production stages
lg lactic acid bacteria
cfu per g pH
cfu g
-
1
pH
191
where k coefficient of proportionality, determined
with control measurements.
Changes in dry matter content during kvass production
stages are given in Figure 3.
Figure 3. Changes in dry matter content (%)
during kvass production stages
Dry matter content decreased during kvass
fermentation, as most of the dry ingredients and sugar
were used for yeast and lactic acid bacteria
development.
Since in kvass production normative documents no
strict parameters have been set for acidity (affects
flavour) and dry matter (affects clarity), solely the
recommended value intervals, many versions and
combinations (market brands) of kvass quality and
sensory properties are possible.
The intensity of sensory properties of three kvass
samples with different storage (total production) times
was evaluated (Fig. 4).
Figure 4. The intensity of kvass sensory properties
The results show that the intensity of aroma was most
pronounced in kvass sample C (total production time
156 h) and the least pronounced in kvass sample
A (total production time 36 h) (p=0.0230). This is due
to the fact that further maturation happens during
storage and longer storage time aids in stronger aroma
forming. Flavour intensity was most pronounced in
sample C (p=0.0430), this is due to the fact that further
maturation happens during storage and as in the case of
aroma, longer storage time also aids in stronger flavour
forming. Kvass sample A, which was stored for the
shortest time, was rated as having the most intense
colour (p=0.008). Further maturation aid in the
formation of sludge, yeast and protein residue which
gives a hazy, muddy colour; the intensity of colour in
sample C was the least pronounced.
Samples C and B (total production time 84 h) were
rated as having the most pronounced acidity.
Because of further maturation happening during
storage, yeasts left in kvass continue to ferment
remaining sugars, resulting in increased acidity.
Conclusions
During production stages, changes in active acidity
range from pH 3.77 to pH 4.08. Relative dry matter
content reduced from 5.96% to 4.94%.
Sensory evaluation showed that the intensity of
flavour, aroma and acidity was most pronounced in
kvass sample C (total production time 156 h), however,
colour was most pronounced in kvass sample A (total
production time 36 h). Longer maturation process aids
in the formation of more robust flavour as well as yeast
and protein residue.
References
1. Statistika ar Microsoft
Excel ikvienam
(in Latvian)
2. Jumava, 112 p.
3. Birch A.N., Petersen M.A., Arneborg N., Hansen A.S.
(2013) Influence of commercial baker's yeasts on bread
aroma profiles. Food Research International. Vol. 52,
Iss. 1, p. 160 166.
4. Costa H.S., Albuquerque T.G., Sanches-Silva A.,
Vasilopoulou E., Trichopoulou A., D'Antuono L.F.,
Alexieva I., Boyko N., Costea C., Fedosova K.,
Hayran O., Karpenko D., Kilasonia Z., Finglas P. (2013)
New nutritional composition data on selected traditional
foods consumed in Black Sea Area countries. Journal of
the Science of Food and Agriculture, Vol. 93, No. 14,
p. 3524 3534.
5. Dlusskaya E., Jaensch A., Schwab C., Gaenzle M.G.
(2008) Microbial and chemical analysis of a kvass
fermentation. European Food Research and Technology,
Vol. 227, No. 1, 261 266.
6. Feik P., Gerloff A., Singer V.M. (2010) Beer and its Non-
Alcoholic Compounds: Role in Pancreatic Exocrine
Secretion, Alcoholic Pancreatitis and Pancreatic
Carcinoma, International Journal of Environmental
Research and Public Health, Vol. 7, No. 3.,
p. 1093 1104.
7. Hugenholtz J. (2013) Traditional biotechnology for new
foods and beverages. Current Opinion in Biotechnology,
No. 24, p.155 159.
8. (Microbiological safety of fermented kvass: scientific
work for a professional master's degree in food hygiene).
Latvia University of Agriculture. Faculty of Veterinary
Medicine. Jelgava: 58 p. (in Latvian)
9. Brockhoff P., Tomic O. (2011) Statistics for
Sensory and Consumer Science. West Sussex: John
Wiley & Sons, 300 p.
10. Sacher B. (2013) Production of fermented kvass malt.
Brauwelt International, Vol. 31, No. 4, p. 202 210.
11. lpp.
12.
13. c.
14.
y = 5E-05x2 - 0.0148x + 6.0285
4.5
5.0
5.5
6.0
6.5
0 24 48 72 96 120 144
168
Dry matter, %
Time, h
0
2
4
6
8
10
Aroma
Flavour
Colour
Acidity
A
B
C
... The pH of bottled fermented kvass (Ltd. Liepzeme) ranges from 3.77 to 3.88 in storage [8]. ...
Article
Full-text available
The aim of this research was to compare the commercially available kvass concentrate to the kvass extract which was experimentally produced from the naturally fermented kvass. Dry matter was determined according to the standard ISO 2173:2003, active acidity – ISO 10523:2012, and apparent viscosity was measured with a DV-III Ultra Brookfield rheometer, using a spindle SC4-18 with the speed 50 rpm at 26.9 °C. Sugars were determined using high-performance liquid chromatography. The sensory evaluation of kvass drinks (recombined kvass concentrate and extract) was performed according to the ISO 4121:2003. The dry matter content in the kvass concentrate (Ltd. Ilgzeem) was 69 %; it was diluted with distilled water to the dry matter content 32.4 ± 0.2 % of kvass extract (made from Ltd. Liepzeme kvass). Active acidity in the kvass concentrate was significantly (p = 0.012) lower (pH 2.86) than in the kvass extract (pH 4.18). Apparent viscosity in the kvass extract was 13.68 mPa×s and in the kvass concentrate 5.22 mPa×s. Major sugars in the kvass extract were fructose and glucose and in the commercial kvass concentrate – fructose. Hedonic evaluation showed that there were no significant differences (p > 0.05) in the preference of kvass drinks. The intensity of aroma, flavour and acidity was significantly more pronounced in the kvass drink made from the commercial kvass concentrate.
Chapter
This chapter delves into the intricate relationship between fermented foods and metabolic health. By amalgamating traditional healing practices with contemporary scientific insights, fermented foods emerge as powerful contributors to overall well-being. The exploration scrutinizes the biochemical intricacies of fermentation, unravelling the orchestrated interplay of microorganisms, enzymes, and bioactive compounds that underpin their metabolic benefits. Practical considerations for seamless integration into modern dietary practices are addressed, emphasizing accessibility and personalized approaches. From weight management to blood glucose regulation and blood pressure control, fermented foods exhibit remarkable versatility in addressing a spectrum of metabolic concerns. The conclusion advocates for the thoughtful inclusion of fermented foods in daily diets, envisioning a future where they occupy a central role in metabolic well-being. This collective effort anticipates a future where metabolic health is fortified through the strategic alignment of nature’s resources and human physiology, ushering in a state of well-being that is both empowered and enlightened.
Article
Full-text available
Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health and product stability. This study aims to discuss the key hygiene measures required for safe and high-quality drinkable dairy-based and plant-based fermented product production and to avoid cross-contamination, fermentation vessels, utensils, and storage containers should be cleaned and sterilized regularly. Personal hygiene for workers is also critical, including adequate handwashing, the use of protective equipment, and hygiene protocol training. Another key part of industrial facility management is environmental control and furthermore, adopting Hazard Analysis and Critical Control Points (HACCP) systems allows for the systematic identification and mitigation of production-related risks. Regular microbiological examination of items and surfaces helps to ensure that hygiene methods are effective and that the products fulfill safety requirements. Therefore, strict hygiene measures must be followed when creating fermented drinks to provide safe, high-quality products. Such procedures not only protect consumer health, but also improve product shelf life and sensory properties, increasing consumer trust and satisfaction.
Article
Full-text available
The study examines the possibility of expanding the international market for low-alcohol products by modernizing the traditional probiotic drink made from grain raw materials, which is popular in Eastern Europe - kvass. In particular, it is proposed to solve this problem by developing a fundamentally new version of kvass based on orange juice, honey and spices. During the work, 5 samples were made using various strains of yeast and lactic acid bacteria. During the physical and chemical analyses and tasting evaluation of the samples obtained, it was revealed that all samples comply with the norms established in interstate standards. It is noteworthy that the samples made using the bacteria Lactobacillus acidophillus, which are usually used in the production of lactic acid products, and not in plant-based drinks, received the highest consumer rating.
Article
Full-text available
In this article we provide an overview of the newest data concerning the effect of non-alcoholic constituents of alcoholic beverages, especially of beer, on pancreatic secretion, and their possible role in alcoholic pancreatitis and pancreatic carcinoma. The data indicate that non-alcoholic constituents of beer stimulate pancreatic enzyme secretion in humans and rats, at least in part, by direct action on pancreatic acinar cells. Some non-alcoholic compounds of beer, such as quercetin, resveratrol, ellagic acid or catechins, have been shown to be protective against experimentally induced pancreatitis by inhibiting pancreatic secretion, stellate cell activation or by reducing oxidative stress. Quercetin, ellagic acid and resveratrol also show anti-carcinogenic potential in vitro and in vivo. However, beer contains many more non-alcoholic ingredients. Their relevance in beer-induced functional alterations of pancreatic cells leading to pancreatitis and pancreatic cancer in humans needs to be further evaluated.
Article
Baker's yeast is used for bread fermentation throughout the world and it is very important for the bread quality. The scope of this work was to investigate how the aroma of wheat bread crumb is influenced by yeast fermentation by comparing the aroma formation of bread fermented by seven commercial baker's yeasts. Dough samples were fermented with equal number of yeast cells to equal height and then baked. The volatile components were extracted by dynamic headspace sampling and analyzed by gas chromatography mass spectrometry. The dough fermentation time varied significantly from 40 to 100 min. The fermentation compounds 2,3-butanedione and 1-propanol were found in significantly higher concentration in bread fermented with the four baker's yeasts having the shortest fermentation times. Furthermore, 3-methylbutanal, 2-methyl-1-propanol and ethyl acetate were found in significantly higher concentration in two of the yeasts. On the other hand phenylacetaldehyde and 2-phenylethanol were found in significantly higher concentration in bread fermented with two other yeasts. It can be concluded that use of the seven commercial baker's yeasts for bread fermentation resulted in significantly different bread aroma profiles.
Article
BACKGROUND Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTSThirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.
Article
The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products.
Article
Kvass is a fermented cereal beverage which produced from malt, rye flour, stale rye bread, and sucrose and is consumed mainly in Eastern Europe. Moreover, it is of interest as one of the few examples of traditional, non-alcoholic cereal-based beverages. In this study, a commercial kvass sample was characterized with respect to the fermentation microflora and the concentration of microbial metabolites. Lactobacillus casei and Leuconostoc mesenteroides were present in cell counts of 7.3×107 and 6.0×107cfumL−1, respectively. Saccharomyces cerevisiae was present in cell counts of 3.0×107cfumL−1. PCR-DGGE analysis verified that all dominant fermentation organisms were cultivated. Microbial metabolites in kvass were ethanol, lactate, and acetate. One of the kvass isolates, Ln. mesenteroides FUA 3086 harboured a putative dextransucrase gene and formed dextran and isomalto-oligosaccharides from sucrose and maltose. Fermentation of model kvass wort confirmed that all kvass isolates grew in the fermentation substrate, moreover, formation of isomaltotriose by Ln. mesenteroides FUA 3086 was observed in model kvass fermentation.
Book
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies. It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Production of fermented kvass malt
  • B Sacher
Sacher B. (2013) Production of fermented kvass malt. Brauwelt International, Vol. 31, No. 4, p. 202 210. 11. lpp.