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  NLM-PubMed-Logo  doi: 10.17113/ftb.54.01.16.4106  

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content


Loreta Basinskiene1*, Grazina Juodeikiene1, Daiva Vidmantiene1, Maij a Tenkanen2,Tomas Makaravicius1 and Elena Bartkiene3


1Kaunas University of Technology, K. Donelaicio St. 73, LT-44029 Kaunas, Lithuania
2University of Helsinki, Latokartanonkaari 11, FIN-00014 Helsinki, Finnland
3Lithuanian University of Health Sciences, Veterinary Academy, Tilzes 18, LT- 47181 Kaunas, Lithuania

 



Article history:
Received February 3, 2015
Accepted October 22, 2015
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Key words:
non-alcoholic beverage, extruded rye, lactic acid bacteria (LAB), xylanase, oligosaccharides


Summary:
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.





*Corresponding author:  email3  loreta.basinskiene@ktu.lt 
                                      tel3  +370 (0)37 456 426
                                      fax2  +370 (0)37 300 152

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