Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 4

Processing a New Functional Beer with Added Yeast Isolated from Northwestern Himalayas

Jasmine Kaur Keshani* and GS Kocher

Department of Microbiology, Punjab Agricultural University, Ludhiana, India

*Corresponding Author: Jasmine Kaur Keshani, Department of Microbiology, Punjab Agricultural University, Ludhiana, India.

Received: February 13, 2023; Published: March 02, 2023


Barley is considered as the potential substrate for beer production but in tropical countries, barley needs to be imported from temperate countries. Hence, there is a need to search for alternate substrates to meet the increasing demand of beer and to reduce its cost. In the present work, fifteen varieties of sweet sorghum grains were evaluated for their potential of beer production. Beer was produced using sweet sorghum and pilsner malt blend in the ratio of 40:60 respectively. Two Saccharomyces cerevisiae strains, GP4 isolated from traditional fermented beverage (Gudanji) of North-Western Himalayas (Bharmour region) and MTCC 11815 were compared for their fermentative capability of wort. Out of all the sweet sorghum varieties assessed, beer made from CSV 24SS using S. cerevisiae (GP4) had highest alcohol content of 5.8% (v/v) and the highest sensorial acceptance. The CSV 24SS variety was then used for upscaled production (20 litres) of beer using indigenous GP4 yeast tstrain. The beer produced was pale gold in colour and had a pH of 4.2 and titrable acidity of 0.36%. The beer was evaluated by a panel of judges for its sensorial profile and received a mean score of 7.8 out of 9 on the Hedonic scale, which indicates its consumer acceptance same as that of commercial malt beer.

Keywords: Sweet Sorghum; Pilsner Malt; Beer; Indigenous Yeast; Northwestern Himalayas


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Citation: Jasmine Kaur Keshani and GS Kocher. “Processing a New Functional Beer with Added Yeast Isolated from Northwestern Himalayas".Acta Scientific Nutritional Health 7.4 (2023): 16-22.


Copyright: © 2023 Jasmine Kaur Keshani and GS Kocher. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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