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Background and objective: In recent years, there has been an increased interest among consumers to adapt healthy diets, which helps them with protection against diseases. As a consequence, the development of functional foods such as probiotic products has increased. Also, some reports indicate that Ma-al-shaeer is among the most popular beverages in the world. Considering both health benefits of probiotics and popularity of Ma-al-shaeer, the aim of this research is to study the viability of probiotic bacteria in both low-ethanol and non-ethanol Ma-al-shaeer during refregrated storage. Material and Methods: Ma-al-shaeer was fermented using two yeasts (Saccharomyces cerevisiae 70424 and Saccharomyces rouxii 2531). Then, Probiotic microorganisms (Lactobacillus acidophilus and Bifidobacterium lactis) were inoculated in Ma-al-shaeer at 5°C (after the inactivation of yeast cells by heat treatment) and stored for 20 days, during storage period the pH, ethanol content and viability of the probiotics were assessed. Results: The largest decrease in viability was observed in fermented Ma-al-shaeer (by Saccharomyces cerevisiae) containing L.acidophilus, while, the slightest decrease was mentioned in fermented Ma-al-shaeer (by Saccharomyces rouxii) containing B.lactis. Conclusion: Since Ma-al-shaeer contains bacteriostatic and bactericidic factors due to presence of Razak, So, this product could not be a suitable medium for the delivery of probiotic cells to the intestine. Keywords: Ethanol, Ma-al-shaeer, Probiotic, Viability

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Background and Objective: Non-alcoholic Ma-al-shaeer is among the most popular beverages in the world, and can be considered as an alternative to soft drinks. According to Its importance, the aim of this study was to consider the concurrent effects of fermentation temperature and Saccharomyces cerevisiae and Saccharomyces rouxii yeasts on non-alcoholic Ma-al-shaeer properties. Materials and Methods: Ma-al-shaeer was fermented using Saccharomyces cerevisiae at 12°C or 24°C for 48hr, under periodic aeration practice. After 48 hr of fermentation, Ma-al shaeer was subjected to heat treatment in order to inactive Saccharomyces cerevisiae cells and after cooling down, Saccharomyces rouxii DSM 2535 and Saccharomyces rouxii DSM 2531 were inoculated in to Ma-al-shaeer. The pH drop, gravity and ethanol content were analyzed. Also, the concentration of acetaldehyde, diacetyl, 2,3-pentanedione and sensory properties were assessed . Results: The highest pH drop rate and gravity drop rate was observed for fermentation with S. cerevisiae at 24°C. Also, after 48 hr of fermentation, ethanol content start to decrease significantly for the treatment containing S. rouxii fermented at 24°C. In treatments containing only S. cerevisiae, the concentration of volatile compounds and also sensory evaluation were decreased and increased, respectively. Conclusion: The production of common Ma-al-shaeer by using S. cerevisiae at 24°C fermentation is suitable due to Its ability to decrease volatile compounds, which present worty off flavor However, for production of non-alcoholic Ma-al-shaeer successive application of Saccharomyces cerevisiae and Saccharomyces rouxii at 24°C is recommended. Keywords: Ethanol, Ma-al-shaeer, Saccharomyces, Yeast

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Background and objective: Beer is a popular drink worldwide. Due to the disadvantages of alcoholic beer consumption on pregnant women, those with cardiovascular diseases, professional athletes, driving accidents, traffic events, and work-place considerations, there has been being a trend among population to consume non-alcoholic beer with pleasant sensory characteristics. This research investigates the effects of different saccharomyces strains and fermentation conditions on production of non-alcoholic beer. Materials and methods: Four strains of saccharomyces (S. cerevisiae 70424, S. ludwigii 3447, S. rouxii 70535 and S. rouxii 70531) were added to the wort with defined gravity in two levels. The wort was fermented in three temperatures for 48 h under anaerobiosis or under periodic aeration (each 12 h). Optical density was assessed by spectrophotometry, and wort gravity and ethanol content by beer analyzer (at 12-h intervals during fermentation) over 48 h. Sensory analysis was performed by a panel group consists of 6 trained panelists. Experiments were performed in triplicate and the ranked orders of means were determined in significance level of 0.05 (p<0.05) using two-way ANOVA test from Minitab software (State College, PA, USA). The design was ‘completely randomized design’. Results: Treatments with 4×107 (cfu/mL) inoculation rate and fermentation temperature of 24˚C resulted in the greater growth rate under periodic aeration and the higher ethanol production under anaerobic condition. The greatest wort gravity was seen in treatments with inoculation rate of 107 (cfu/mL), periodic aeration and fermentation at 4˚C (p<0.05). Treatments with 107 (cfu/mL) inoculation level, fermentation at 4˚C possessed the lowest growth rate under anaerobiosis and the lowest ethanol production under periodic aeration. Among the yeasts used, the highest and lowest amounts of growth rate, ethanol production and wort gravity were related to S. cerevisiae and S. rouxii, respectively. The greatest scores for flavor in sensory analysis was observed for the sample fermented with S. cerevisiae. Conclusion: Using S. cerevisiae in restricted fermentation methodology under the conditions of 107 (cfu/mL) inoculation level, periodic fermentation and fermentation temperature of 4˚C were found suitable for production of non-alcoholic beer due to its acceptable sensory properties and the alcohol amout less than 0.5%. Keywords: Non-alcoholic beer, Ethanol, Saccharomyses