Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production.

ABSTRACT: This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the presence of RFOs, few did so in the presence of ethanol and α-acids. Some of the LAB with tolerance to these stressors were then combined with Brettanomyces claussenii to create classic-style sour beers with or without RFOs. These were characterized chemically, physically, and sensorially. Sour beers made with RFOs were evaluated as being comparable to a commercial Belgian sour beer for some sensory characteristics. Furthermor

SUBMITTER: Garbers P 

PROVIDER: S-EPMC11843718 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature