Development of a mixed culture fermentation strategy for the production of organic acids in beverages

摘要

New beverages on the base of wort have been developed by mixed fermentation. The formation of the health benefiting gluconic and L-(+)-lactic acid can be achieved simultaneously by mixed fermentation of the strictly aerobic acetic acid bacteria and the anaerobic lactic acid bacteria. At very low aeration rates it is possible to control the formation of both organic acids. The selected yeast is responsible for the flavour formation. This developed fermentation strategy leads to fruity, fresh sparkling beverages which provide new markets for breweries.