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European Food Research and Technology

, Volume 227, Issue 1, pp 261–266 | Cite as

Microbial and chemical analysis of a kvass fermentation

  • Elena Dlusskaya
  • André Jänsch
  • Clarissa Schwab
  • Michael G. GänzleEmail author
Original Paper

Abstract

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 × 10cfu mL−1, respectively. Saccharomyces cerevisiae was present in cell counts of 3.0 × 10cfu mL−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.

Keywords

Fermentation Lactic Acid Bacterium Maltotriose Yeast Isolate Leuconostoc Mesenteroides 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Elena Dlusskaya
    • 1
  • André Jänsch
    • 1
    • 2
  • Clarissa Schwab
    • 1
  • Michael G. Gänzle
    • 1
    Email author
  1. 1.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada
  2. 2.Technische Universität München, Lehrstuhl Technische MikrobiologieFreisingGermany

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