The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented
with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a
period of 6 months at two different temperatures: shelf temperature (28 C) and normal cold storage
temperature (8 C). The results showed that the three beers had similar physico-chemical, volatile and
sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to
create a stronger link with the local region.
During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl
compounds occurred at the higher temperature. No significant differences were found in physicochemical
parameters during storage except for the color, which increased at 28 C. Six months of aging
did not significantly modify sensory perception of the beers.
Kittichet Charanon
28/10/2015 22:22
Kittichet Charanon
Inverse correlation exists between soybean consumption and incidences of some degenerative
diseases such as diabetes.Thus, this work sought to investigate the antidiabetic effects
of fermented soybean diet in streptozotocin (STZ)-induced diabetic rats.The rats were made
diabetic by intraperitoneal administration of STZ (35 mg/kg b.w.) and fed diets containing
10% fermented soybean for 14 days. The effect of the diet on blood glucose, pancreatic glutathione
peroxidase (GPx) activity, reduced glutathione (GSH) and thiobarbituric acid reactive
species (TBARS) contents, α-amylase and intestinal α-glucosidase activities were
investigated. Marked increase in the blood glucose, TBARS, α-amylase and intestinal
α-glucosidase with corresponding decrease in pancreatic GPx and GSH contents were observed
in diabetic rats. These trends were however, reversed in diabetic rats fed diet supplemented
with fermented soybean for 14 days. Also, extract of the fermented soybean exhibited
α-amylase and α-glucosidase inhibitory activity in vitro. The proximate composition of the
fermented soybean revealed high crude protein content. Furthermore, the HPLC analysis
of the soybean product indicated the presence of some phenolic phytochemicals. Thus, the
antidiabetes property of the fermented soybean condiment may be attributed to the influence
of its constituent phytochemicals on starch digestion and, α-amylase and α-glucosidase
activities.