The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties technological usefulness. Properly selected tested strains of this group may constitute a new interesting solution among starter cultures for functional food. Therefore, the study aimed to develop sour beer based on novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), sensory (QDP method) quality were determined during 6 months storage dark light samples. count at beginning was approximately 8 log CFU mL−1, mL−1 after storage. As result metabolic activity, acetic acid, gluconic ascorbic detected had significantly better quality, especially sample BPGL with addition G. H32 culture. It that it is possible These Sour Ale craft beers not only good source but also its pro-health metabolites.