FERMENTED BEVERAGES: NATURAL PRESERVATIVE SOLUTIONS
Hello everyone for another day! In this new blog post we are going to focus on a very interesting topic for food manufacturers. It also follows the trend of consumer demand for natural or minimally processed foods: fermented beverages.
Fermentation of beverages (and food in general) is a very ancient method of preservation, with references dating back more than 6,000 years. As we explained in detail in previous posts, this process requires microorganisms (bacteria, yeasts and fungi) that carry out different types of fermentation: acetic, alcoholic, butyric and lactic.
Kombucha, juice or fermented tea Which fermented beverages are currently in fashion?
There are many fermented beverages that are currently in fashion, although the best known are wine, beer and cider:
Kombucha One of the most popular fermented beverages and one of the most advertised in supermarkets and media. This beverage is prepared from black tea with sugar resulting in an alcoholic beverage of 0.5% to 1.2%. For this purpose, a culture of bacteria and yeasts called scoby is essential.
Jun or honey kombucha A derivative of Kombucha. It is made by fermenting green tea with honey using a scoby. The final result in alcohol will also be 0.5% to 1.2%.
Beet Kvass It is made by fermenting beets in water, since beets are very rich in sugars.
Kefir (kefir yogurt) Although it is not a beverage, it is a fermented food that is also currently in fashion. It is generated by fermenting milk with kefir nodules (a mixture of bacteria and yeast).
Ginger beer It is a fermented drink of English origin, with a low alcohol content, prepared with ginger sourdough or “ginger bug”.
These beverage options, which are so fashionable nowadays, triumph because of their low alcohol content and the flavors obtained thanks to fermentation.
What organisms carry out the fermentation of fermented beverages?
The organisms that carry out the fermentation of these beverages are mainly: lactic acid bacteria (LAB) and yeasts.
Lactic acid bacteria transform sugars into lactic acid. Some genera of lactic acid bacteria (LAB) important in food fermentation are: Lactococcus or Lactobacillus.
Yeasts are a more heterogeneous group of microorganisms, although there are some types such as Saccharomyces cerevisiae that are known and used worldwide.
In addition to carrying out the fermentation of fermented beverages, these microorganisms (LAB and yeasts) contribute to the taste, odor and final flavor through the production of hydrolytic enzymes such as proteases and lipases.
What are the benefits of fermented beverages?
The benefits of fermented beverages follow the line of a consumer who is looking for: a healthy lifestyle, natural ingredients, benefits for the body and artisanal foods.
With a decrease in the consumption of sugar and/or alcoholic beverages, fermented beverages are emerging as an option for the leisure time that characterizes this country.
Who hasn’t heard that a glass of wine a day is good for your health?
One of the benefits of fermented beverages is their protective action. Although it is well known the problems that alcohol generates in our organism, it has been proven that the light-moderate consumption of low alcoholic beverages favors the protection against cardiovascular disease, stroke, etc. This is what is known as a J-shaped curve.
Studies indicate that the benefits of fermented beverages are due to increased levels of vitamins (B2, B9, B12, and K) and bioactive peptides with hypotensive effect, generated during fermentation.
What are the microbiological problems of fermented beverages and how to solve them?
Fermented beverages have microbiological problems as with any other food, which affect safety and shelf life. A common problem with these products is bacterial contamination during the fermentation process, from the arrival of the raw material to the end of shelf life. Contaminating bacteria compete for the substrate resulting in: lower yields and the introduction of undesirable microorganisms such as molds.
To solve the microbiological problems of fermented beverages, there are natural alternatives that ensure food safety.
At Amerex, for example, we have ferments of great interest to the food industry due to their potential as antimicrobials and their ease of application in numerous food matrices. By means of natural natural protection The different ranges of products, such as Biamex or Safemix, prevent contamination and increase the shelf life of the product without affecting its organoleptic properties. We also have products for specific problems, such as Biamex YM to prevent the appearance of molds and yeasts, very typical in fermented beverages.
If you would like to learn more about these food safety ferments we would be happy to discuss them with you. Do not hesitate to write to us!
- Send us an e-mail to: imasd@amerexingredientes.es
- Calling us on: +34 91 845 42 14
- By filling out the form below
Amerex’s Technical Director, Alejandro Rodríguez, holds a degree in Biology and a master’s degree in biotechnology applied to food preservation. With a solid track record of over 10 years developing natural solutions, he leads projects focused on protective fermentation and innovative technologies to ensure food safety and quality.
