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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 2721-2726
DOI: https://doi.org/10.20546/ijcmas.2020.906.330


Optimization of Fermentation Parameters for Beer Production from Buckwheat (Fagopyrum esculentum) Grains
Praja K. Malaganve* and Geeta G. Shirnalli
University of Agricultural Sciences, Dharwad, India
*Corresponding author
Abstract:

Buckwheat is a rich source of starch content and can be diverted for beer production using efficient yeast strains and adopting few fermentation parameters. Three standard yeast strains were screened for their efficiency for beer production. The effect of inoculum level of yeast and fermentation period on pH, tannin content, alcohol content and residual reducing sugars were determined. Different yeast inoculum level (1%, 1.5% and 2%) were used for fermentation of wort and it was found that the alcohol content was maximum at 2 per cent inoculum level (5.80%) while the pH, tannin content and residual reducing sugars were lowest at this concentration. Among the different fermentation period (5 d, 7 d and 10 d), high alcohol content (6.15%) was recorded on the tenth day of fermentation. While the pH, tannin content and residual reducing sugars were least at the tenth day. From the experiment, it was found that the yeast strain Saccharomyces cerevisiae NCIM 3073 pitched into wort at a concentration of 2 per cent followed by a ten days fermentation period gave best results in beer production.


Keywords: Buckwheat beer, Fermentation, Gluten free
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How to cite this article:

Praja K. Malaganve and Geeta G. Shirnalli. 2020. Optimization of Fermentation Parameters for Beer Production from Buckwheat (Fagopyrum esculentum) Grains.Int.J.Curr.Microbiol.App.Sci. 9(6): 2721-2726. doi: https://doi.org/10.20546/ijcmas.2020.906.330