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

Louise Iara Gomes de Oliveira; Whyara Karoline Almeida da Costa; Fernanda de Candido de Oliveira; Fabrícia França Bezerril; Luana Priscila Alves Maciel Eireli; Marcos Dos Santos Lima; Melline Fontes Noronha; Lucélia Cabral; Roger Wagner; Tatiana Colombo Pimentel; Marciane Magnani

doi:10.1016/j.foodchem.2023.137640

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

Food Chem. 2024 Mar 1:435:137640. doi: 10.1016/j.foodchem.2023.137640. Epub 2023 Sep 30.

Affiliations

¹ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
² Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil.
³ Fermentaê Fermented Beverages, Cabedelo, Brazil.
⁴ Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil.
⁵ Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA.
⁶ Institute of Biosciences, Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Rio Claro, SP, Brazil.
⁷ Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Brazil.
⁸ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: magnani2@gmail.com.

PMID: 37804728
DOI: 10.1016/j.foodchem.2023.137640

Abstract

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.

Keywords: Bacterial diversity; Fermented beverages; Ginger ale; Ginger bug; Zingiber officinale Roscoe.

MeSH terms

Beer
Fermentation
Microbiota*
Phenols / analysis
Zingiber officinale* / chemistry

Substances

Phenols