The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer)

• Main Authors: S. Sohrabvandi, S.H. Malganji, S.H. Razavi, S.M. Mousavi
• Format: Article
• Language: English
• Published: Shahid Behehsti University of Medical Sciences 2014-12-01
• Series: Applied Food Biotechnology
• Subjects: Fermentation, Physicochemical properties, Saccharomyces, Non-alcoholic beer (Ma-al-shaeer)
• Online Access: http://journals.sbmu.ac.ir/afb/article/view/7130

This study aims to determine the effect of fermentation condition and <em>Saccharomyces strains </em>on the pH, foam property and CO₂ concentration of non-alcoholic beer (Ma-al-shaeer). For this, the beer samples were inoculated with four different species of Saccharomyces (<em>Saccharomyces rouxii</em> 70531, <em>S. rouxii</em> 70535, <em>S. ludwigii</em> 3447 and <em>S. cerevisiae</em> 70424) and fermented for 48h in both aerobic and periodic aeration at three different temperatures. Then their pH, CO₂ concentration and foam property were analyzed in 12h intervals during 48h fermentation. The results shows that the treatments with 4×10⁷CFU.ml^-1 and periodic aeration at 24˚C showed the greatest decrease in pH, and the treatments with 10⁷ CFU.ml^-1 and aerobic-periodic aeration at 4˚C showed the lowest decrease in pH. The highest and lowest amounts of CO₂ and foam property were obtained in the treatments with 4×10⁷ CFU.ml^-1 inoculation, aerobic condition, and the treatments with 10⁷ CFU.ml^-1, periodic aeration, respectively. These results further demonstrated that the highest drop in pH, and the highest ability of producing CO₂ and foam were for <em>S. cerevisiae</em> 70424, and the lowest belonged to <em>S. rouxii</em> 70531. The overall outcome of the study points to the fact that physico-chemical properties of Ma-al-shaeer is important from the consumers' point of view. Therefore, <em>S. cerevisiae</em> with 4×10⁷ CFU.ml^-1 inoculation and aerobic condition at 4˚C has promising potential for producing Ma-al-shaeer with good physicochemical properties.