Characterization and Statistical Analysis of Beer Produced by Bacterial Strains Isolated from Traditional Fermented Foods of Northeast India

Beer fermentation is a multifaceted biochemical process influenced by microbial activity, with yeasts and lactic acid bacteria (LAB) playing pivotal roles in determining its sensory attributes. This study aims to isolate and characterize LAB strains from traditional fermented foods of Northeast India and evaluate their potential in enhancing the sensory properties of beer. A total of 41 LAB strains were isolated and subjected to biochemical characterization, including proteolytic, lipolytic, and carbohydrate fermentation assays. Non-pathogenic strains (B/4, Chuwan/YEPD/1, HTK/5, Khorisa/NA/3, NAP/2, NGA/5, NGA/6, Soibum/NA/3, TL/2, TL/4, TL/5 and TL/6) exhibiting favorable metabolic activities were selected for beer fermentation using a rice-based substrate. Sensory evaluation was conducted by a trained panel to assess attributes such as aroma, flavor, mouthfeel, and overall acceptability. Statistical analyses, including the Friedman and Nemenyi tests, revealed significant variations in the sensory profiles of beer samples produced by different LAB strains. Notably, the strains (B/4, Chuwan/YEPD/1, HTK/5, Khorisa/NA/3, NAP/2, NGA/5, NGA/6 and TL/2) imparted distinctive aroma and flavor, indicating its potential application in specialty beer production. These findings underscore the role of LAB in modulating beer characteristics and offer valuable insights for the development of innovative, naturally fermented beverages. These findings highlight the potential application of LAB strains in specialty beer production, emphasizing their role in enhancing sensory appeal. While the study confirms LAB’s viability in small-scale brewing, further research involving large-scale trials and advanced metabolomic analyses is recommended to assess their full industrial potential. This study provides valuable insights into the use of indigenous LAB strains for developing innovative, naturally fermented beverages.