Other Food Science Commons^™

Effects Of Salt And Garlic Concentration On The Microbial Safety, Biochemical Properties, And Sensory Acceptance Of Spontaneously Fermented Beet Kvass, Abigail Hing

Electronic Theses and Dissertations

Fermentation is the process by which primarily lactic acid bacteria (LAB), an environmentally ubiquitous group of organisms, convert carbohydrates into several byproducts, including acid, ethanol and/or gas. Often these resulting byproducts create desirable foods with unique flavor attributes and an increased inherent safety due to acidification. Vegetables such as red beetroot are suitable commodities for fermentation, due to abundant nutrient sources to sustain the LAB population. However, sufficient growth of LAB may lead to the production of harmful biogenic amines, specifically histamine and tyramine which can cause an allergic reaction and poisoning at high levels. Additionally, red beetroot is grown …

Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre

Electronic Theses and Dissertations

Kombucha is an effervescent fermented tea beverage that is gaining popularity for its probiotic nature and purported health benefits. The market for kombucha is expected to reach $1.8 billion by the year 2020. The composition of microbes that compose the symbiotic colony of bacteria and yeast (SCOBY) is highly variable with some species commonly found from the Gluconobacter, Acetobacter, Zygosaccharomyces, Saccharomyces, and Schizosaccharomyces genera.

It was hypothesized that different SCOBYs, obtained from different sources would vary in microbial diversity and produce different biochemical and flavor profiles in the resulting beverage over several generations. Kombucha is a fermented …