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139 - ‘Microbial and chemical analysis of a kvass fermentation’. Eur Food Res Technol. 227:261–266

Reference Number: 139

Year: 2008

Authors: Elena Dlusskaya · André Jänsch · Clarissa Schwab · Michael G. Gänzle

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Nutrition: Organic acids | Vitamins

Lactic Acid Bacteria: Prevalence

Yeast: Species

Inclusions: kvass

Summary

Summary

Kvass is a fermented cereal beverage which produced from malt, rye flour, stale rye bread, and sucrose and is consumed mainly in Eastern Europe.Two main kvass- making techniques exist using either stale sourdough bread or malt as main raw materials. Moreover, it is of interest as one of the few examples of traditional, non-alcoholic cereal based beverages.The usage of artisanal starters which are maintained by continuous back-slopping remains the most common way to start kvass fermentations. The microXora of kvass fer- mentation is consistently composed of lactic acid bacteria and Saccharomyces cerevisiae [1, 3] but the composition on species level is expected to be quite variable due to diVerences in fermentation techniques and feedstock. In this study, a commercial kvass sample was characterized with respect to the fermentation microflora and the concentration of microbial metabolites. Lactobacillus casei and Leuconostoc mesenteroides were the most dominant microbial species. Saccharomyces cerevisiae was also present. Microbial metabolites in kvass were ethanol, lactate, and acetate. Interestingly, oligosaccharides such as isomaltotriose are also produced during the fermentation process which are considered to possess prebiotic properties as they can be only broken down by gut bacteria in the small intestine.  Overall, kvass serves as a great source of microbes to improve our gut health (probiotic) as well as potentially have prebiotic properties.

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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