Efecto de la calidad del fermento Lactiplantibacillus plantarum (SAFSOUR LP 652) sobre la elaboración de la cerveza artesanal tipo Ale.

Abstract

Innovation in microbreweries is crucial to remain competitive in the market. It is essential to develop beverages with distinctive sensory characteristics. This study aimed to evaluate the effect of Lactiplantibacillus plantarum quality on the production of Ale-type craft beer. Two treatments (with and without the ferment addition) were produced, with five repetitions each, resulting in ten experimental units. The physicochemical parameters assessed included acidity, carbonation, pH, alcohol, and mineral content. Microbiological parameters evaluated were molds, yeasts, and mesophilic aerobes, following the NTE INEN 2262 standard for beer. The sensory evaluation was conducted using a paired preference test with 40 panellists. Parametric data were analysed using the T-Student test, while sensory data were analysed using the binomial test. The results showed that the beer with the addition of the ferment had higher values of total acidity (0.77%) and lactic acid (149.71 mg/L), which were statistically higher compared to the beer without the ferment addition. Regarding pH (3.6), alcohol content (6.06%), and copper content (0.1 mg/dm³), the values were lower than in the beer without the ferment. However, there was no effect on carbonation, acetic acid, iron, zinc, arsenic, molds, yeasts, and mesophilic aerobes in the beer with the ferment. Sensory analysis showed no preference between treatments; the values were statistically higher and lower, respectively, compared to the treatment without the ferment. In conclusion, the addition of Lactiplantibacillus plantarum ferment affects total acidity (0.77%), presenting an increase and a decrease in pH (3.6), alcohol content (6.06%), and copper content (0.1 mg/dm³) in the beer. However, there is no effect on carbonation. The beer with the ferment contains a higher lactic acid amount, which provides better organoleptic characteristics.