{"id":122832,"date":"2022-04-08T14:29:38","date_gmt":"2022-04-08T12:29:38","guid":{"rendered":"https:\/\/www.sggw.edu.pl\/?p=122832"},"modified":"2022-04-08T14:29:50","modified_gmt":"2022-04-08T12:29:50","slug":"a-new-technological-solution-for-sour-beer-production","status":"publish","type":"post","link":"https:\/\/www.sggw.edu.pl\/en\/a-new-technological-solution-for-sour-beer-production\/","title":{"rendered":"A new technological solution for Sour Beer Production"},"content":{"rendered":"\t\t
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\n A new technological solution for Sour Beer Production\n <\/h1>\n <\/div>\n <\/section>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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T<\/span>he team of scientists, consisted of dr Katarzyna Neffe-Skoci\u0144ska, mgr Marcin Kruk, dr hab. Iwona \u015acibisz, and dr hab. Dorota Zieli\u0144ska, prof. SGGW proved that acetic acid bacteria (AAB) show beneficial properties on shaping the sensory quality and the presence of pro-health compounds in sour beers. <\/span>It has been proven that the selected novel strain Gluconobacter oxydans species, thanks to their high ability to synthesize organic acids other than acetic acid, have application potential to develop that type of beer. Until now, it was believed that the presence of acetic acid bacteria in beer caused a quality deterioration and unfitness of such products for consumption. For the first time ever in research acetic acid bacteria were deliberately introduced into beer. It is worth adding that these bacteria occur naturally in traditionally fermented beers, popular in Belgium, although the fermentation is accompanied with the participation of various types of microorganisms, but no selected strains are used<\/span>.<\/span><\/p>

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A new technological solution for Sour Beer Production The team of scientists, consisted of dr Katarzyna Neffe-Skoci\u0144ska, mgr Marcin Kruk, dr hab. Iwona \u015acibisz, and dr hab. Dorota Zieli\u0144ska, prof. SGGW proved that acetic acid bacteria (AAB) show beneficial properties on shaping the sensory quality and the presence of pro-health compounds in sour beers. It […]<\/p>\n","protected":false},"author":21,"featured_media":122792,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[133],"tags":[],"class_list":["post-122832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/122832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/comments?post=122832"}],"version-history":[{"count":7,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/122832\/revisions"}],"predecessor-version":[{"id":122844,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/122832\/revisions\/122844"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/media\/122792"}],"wp:attachment":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/media?parent=122832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/categories?post=122832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/tags?post=122832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}