Optimizing brewing beer production using Aspergillus oryzae solid-state fermentation of sorghum koji as an adjunct

• Published in: International journal of food properties 2023-12, Vol.26 (2), p.3065-3081
• Main Authors: Lee, Shin-Mei, Chen, Zi-Ying, Sheu, Shiann-Cherng, Chen, Chih-Wei
• Format: Article
• Language: English
• Subjects: Alcohols; Aroma; aroma components; Aspergillus oryzae; Beer; Breweries; Butanol; Competitiveness; Ethanol; Isopentyl alcohol; Koji; Solid state fermentation; Sorghum; sorghum bicolor
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2023.2270174

This study employed solid-state fermentation (SSF) to substitute 30% barley malt with Kinmen waxy sorghum and Australian non-waxy sorghum inoculated with Aspergillus oryzae for koji preparation in the production of sorghum beer. Optimal conditions for koji preparation were determined, and various beer formulations were developed based on Kinmen sorghum koji. The optimal soaking time for Kinmen waxy and Australian non-waxy sorghum was 2.5 h at room temperature with a water absorption rate of 35%. After steaming, Kinmen sorghum and Australian sorghum exhibited blowup rates of 75.33% and 85.67%, respectively. Five beer types were fermented for 12 days using different mashing methods. Glucose content ranged from 9.93 to 17.6 g/L on the first day, decreasing to 0.03 g/L by the third day. On the 12th day, the alcohol content peaked at 3.03-4.39%, with a pH range of 4.3-5.7. Aroma analysis identified higher alcohols, such as ethanol, 3-methyl-1-butanol, and 2-phenyl ethanol, as the main contributors, with 2-phenyl ethanol imparting a solid rose flavor and ethanol providing a hop aroma and mild taste. Given the global competitiveness of the beer industry, our research emphasizes the use of Kinmen sorghum-based malt, offering unique flavors and a rich aroma, presenting significant growth potential in the market.