Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Abstract

Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

Microbial vectoring capacity by internal‐ and external‐infesting stored product insects after varying dispersal periods between novel food patches: An underestimated risk

“…However, it is noteworthy that the optimal temperature and humidity conditions for insect pests and microbes may vary depending on the species involved and other factors, such as the type of commodity and the duration of storage. For example, grain commodities such as maize, sorghum, or wheat can have different physiological properties that may benefit the reproduction and diversification of different microbial species (Dabija et al., 2021 ; Singh et al., 2023 ).…”