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Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling

  • Food Microbiology - Research Paper
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Abstract

The study’s objective was to develop a co-fermentation process with appropriate fermentation parameters to produce a sour beer (similar to a Belgium sour beer) with an ethanol content of 6–8% (v/v) using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum. Statistical optimization was conducted to determine fermentation conditions to produce a sour beer with ~ 3 mg/mL of lactic acid, similar to the traditional sour beer levels. Studies were conducted on the microbial dynamics and volatile compounds produced during this fermentation and aging process. GC–MS studies revealed the generation of novel bioactive compounds as well as the depletion of some volatile compounds during co-fermentation. The study detailed a 5-day co-fermentation process of S. pastorianus and L. plantarum and a 21-day aging process to prepare a sour beer with biochemical properties along the lines of traditional lambic beers. The interrelationship between the two microorganisms and the biochemical changes in the sour beer fermentation process was elucidated and the sensorial attributes have been described.

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Author information

Authors and Affiliations

  1. School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, Odisha, India

    Sachin Mahanta, Ranjan K. Mohapatra, Gargi Dey, Srijita Sireswar & Sandeep K. Panda

  2. Division of Extension and Social Sciences, Central Tuber Crops Research Institute, Trivandrum, Kerala, India

    P. S. Sivakumar

  3. P. G. Department of Chemistry, Fakir Mohan University, Balasore-756089, Odisha, India

    Pankaj Parhi

  4. Department of Zoology, North Orissa University, Mayurbhanj, Odisha, India

    Smita H. Panda

Authors
  1. Sachin Mahanta
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  2. P. S. Sivakumar
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  3. Pankaj Parhi
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  4. Ranjan K. Mohapatra
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  5. Gargi Dey
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  6. Smita H. Panda
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  8. Sandeep K. Panda
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Contributions

SKP conceived the idea and designed the experiments. SM, RKM, SHP, and SS conducted the experiments. PSS, GD, and PP supported the biochemical and statistical analyses and interpretations. All the authors have supported SKP in drafting the article.

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Correspondence to Sandeep K. Panda.

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Mahanta, S., Sivakumar, P.S., Parhi, P. et al. Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling. Braz J Microbiol 53, 947–958 (2022). https://doi.org/10.1007/s42770-022-00691-8

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