(ITS rRNA) - Ginger Beer produced using back-slopping fermentation: Characterization of volatile compounds, and physicochemical, microbiological, and sensory aspects
This study characterized the volatile and phenolic profiles, physicochemical parameters, and bacterial diversity of Ginger Bug (BUG, zero, 48 h, and 96 h) and Ginger Beer (GB, zero, 7, and 14 days of fermentation) and the GB sensory aspects. The organic acid, alcohol, and some volatile compound concentrations increased during BUG activation and GB fermentation. The longer BUG activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, and greater microbial diversity. The longer GB fermentation time (14 days) resulted in increased ethanol, volatile compounds (ethyl acetate, terpineol, citronellol, linalool), and phenolic compounds (syringic acid and procyanidin B2) contents, and improved sensory characteristics (more typical ginger aroma, sweet aroma, turbid appearance). GB with improved volatile and phenolic compound profiles, physical-chemical parameters, and bacterial diversity was obtained using BUG and 14 days of fermentation.