Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Paraíba-
Autor(es): dc.contributorFederal University of Santa Maria-
Autor(es): dc.contributorFermentaê Fermented Beverages-
Autor(es): dc.contributorFederal Institute of Sertão de Pernambuco-
Autor(es): dc.contributorLoyola University Chicago-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal Institute of Paraná-
Autor(es): dc.creatorIara Gomes de Oliveira, Louise-
Autor(es): dc.creatorKaroline Almeida da Costa, Whyara-
Autor(es): dc.creatorde Candido de Oliveira, Fernanda-
Autor(es): dc.creatorFrança Bezerril, Fabrícia-
Autor(es): dc.creatorPriscila Alves Maciel Eireli, Luana-
Autor(es): dc.creatordos Santos Lima, Marcos-
Autor(es): dc.creatorFontes Noronha, Melline-
Autor(es): dc.creatorCabral, Lucélia-
Autor(es): dc.creatorWagner, Roger-
Autor(es): dc.creatorColombo Pimentel, Tatiana-
Autor(es): dc.creatorMagnani, Marciane-
Data de aceite: dc.date.accessioned2025-08-21T16:50:36Z-
Data de disponibilização: dc.date.available2025-08-21T16:50:36Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2023.137640-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/309841-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/309841-
Descrição: dc.descriptionPhysicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.-
Descrição: dc.descriptionLaboratory of Microbial Processes in Foods Department of Food Engineering Center of Technology Federal University of Paraíba-
Descrição: dc.descriptionDepartment of Food Science and Technology Federal University of Santa Maria-
Descrição: dc.descriptionFermentaê Fermented Beverages-
Descrição: dc.descriptionDepartment of Food Technology Federal Institute of Sertão de Pernambuco-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Stritch School of Medicine Loyola University Chicago-
Descrição: dc.descriptionInstitute of Biosciences Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), SP-
Descrição: dc.descriptionFederal Institute of Paraná, Campus Paranavaí-
Descrição: dc.descriptionInstitute of Biosciences Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBacterial diversity-
Palavras-chave: dc.subjectFermented beverages-
Palavras-chave: dc.subjectGinger ale-
Palavras-chave: dc.subjectGinger bug-
Palavras-chave: dc.subjectZingiber officinale Roscoe-
Título: dc.titleGinger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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