Sour ales have become widely spread in Europe since XVII century. These drinks are still popular in Germany, Belgium, England and other European countries. Interest in sour ales has been growing steadily in Russia. The purpose of this work was to systematize and generalize scientific data and the results of practical use of lactic acid bacteria of the genus Lactobacillus in sour ales production technology and in the formation of the ready beverage flavor profile. The subjects of the research were biochemical and biotechnological properties of lactic acid bacteria of the genus Lactobacillus frequently used in sour ales production, namely, L. delbrueckii, L. brevis, L. buchneri, L. fermentum, L. plantarum. The results of studying sour ales composition by means of gas chromatography, solid phase microextraction, liquid chromatography, and mass spectroscopy show that they have complex compositions. Thus, sour ales of Lambic and Gueuze groups have 64 volatile compounds. Taste and aroma of sour ales are mostly formed by the most important components synthesized during lactic-acid fermentation. They are higher alcohols, complex esters, organic acids, dimethyl sulfide and diacetyl. Concentration of these components is mainly determined by the type of lactic acid bacteria. The article generalizes and systematizes scientific data concerning biochemical and biotechnological properties of different types of lactic acid bacteria of the genus Lactobacillus used for sour ale production. The article reveals concentrations of the main products and by-products synthesized by the given types of lactic acid bacteria during fermentation. The author points out corresponding taste and aroma sensations according to terminology used in European Brewing Convention (EBC).
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
