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

• Published in: Food chemistry Vol. 435; p. 137640
• Main Authors: Iara Gomes de Oliveira, Louise, Karoline Almeida da Costa, Whyara, de Candido de Oliveira, Fernanda, França Bezerril, Fabrícia, Priscila Alves Maciel Eireli, Luana, dos Santos Lima, Marcos, Fontes Noronha, Melline, Cabral, Lucélia, Wagner, Roger, Colombo Pimentel, Tatiana, Magnani, Marciane
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2024
• Subjects: Bacterial diversity; Beer; Fermentation; Fermented beverages; Ginger ale; Ginger bug; Microbiota; Phenols - analysis; Zingiber officinale - chemistry; Zingiber officinale Roscoe; Ginger ale; Bacterial diversity; Fermented beverages; Ginger bug; Zingiber officinale Roscoe
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137640

•Back-slopping fermentation impacted chemical and sensory aspects of Ginger Beer.•Ginger Bug activation time (96 h) increased acids, phenolics, and volatiles.•Longer Ginger Bug activation time (96 h) increased microbial diversity.•Ginger Beer fermentation (14 days) increased ethanol, phenolics, and volatiles.•Longer Ginger Beer fermentation improved the beverage’s sensory characteristics. Physicochemical 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.