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Traditional Bio-Preservation in Beverages: Fermented Beverages by Prabhjot Kaur; Gargi Ghoshal; Uttam C. Banerjee is a book available to read on EtoBox.

What is Traditional Bio-Preservation in Beverages: Fermented Beverages about?

Chapter 3 TradiTional Bio-PreservaTion in Beverages: FermenTed Beverages 71 source, and after hydrolysis, the fermentation is done by amylolytic yeasts and molds. After this, fermentation is promoted by alcoholproducing yeasts, and also flavor-enhancing LAB. Yeasts which are responsible for fermentation in fermented beverages include species of Saccharomyces, Saccharomycopsis, Schizosaccharomyces, Pichia, Candida, Torulopsis, and Zygosaccharomyces (Tamang and Fleet, 2009). Significant yeasts such as Saccharomycopsis fibuligera, Saccharomycopsis burtonii, Saccharomyces cerevisiae, and Candida lactosa are used for fermentation of saccharified cereal starch into alcohol (Dung et al., 2005). Fermented beverages for the most part contain types of Pediococcus and Lactobacillus in some amylolytic starters and fermented beverages (Tamang, 2007). Exceptional strains of Saccharomyces cerevisiae have advanced to lead sugar fermentations, generating products with high liquor content (12%-20%), appealing flavors, and fragrance (Dung et al., 2005). ## Classification of Fermented Beverages Fermented foods and beverages production depend on the type of food, fermentation process duration, and appl

Author

Prabhjot Kaur; Gargi Ghoshal; Uttam C. Banerjee

Published

2019

Language

EN