Innovation Owner
Mr. PHONGPISUT SRITHONG
Student
Details
This study investigates the co-fermentation process between lactic acid bacteria and Saccharomyces cerevisiae to produce sour beer, focusing on its impact on product quality, including pH, organic acid content, and sensory characteristics.
This study aims to investigate the co-fermentation process between lactic acid bacteria (LAB) and Saccharomyces cerevisiae in the production of sour beer, with a focus on its impact on product quality, including:
- pH
- Organic acid content
- Sugar content
- Sensory characteristics
In this experiment, selected LAB strains and S. cerevisiae were utilized under controlled fermentation conditions. The microbial ratio was optimized to enhance growth and the production of key compounds. The findings indicate that co-fermentation significantly reduces pH compared to fermentation with yeast alone. Furthermore, an increase in lactic acid was observed due to sugar consumption by LAB, contributing to the distinctive flavor profile of sour beer.
Objective
The objectives of this project are to study the synergistic interaction between yeast and lactic acid bacteria in sour beer production and to analyze the chemical and physical properties of the resulting beer.
- To study the interaction between yeast and lactic acid bacteria in sour beer.
- To study the chemical and physical properties of sour beer.