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Biological acidification and beer quality:addition of lactic acid bacteria isolated from malt

机译：生物酸化和啤酒质量：添加来自麦芽的乳酸菌

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摘要

Two lactic acid bacteria, Pediococcus acidilactici HW01 and Leuconostoc citreum isolated from Pilsner malt, were added during mashing and the impact on fermentation examined. The pH of lactic acid bacteria supplemented (bioacidified) wort and finished beer were lower than that of the control. Bioacidified worts resulted in higher levels of free amino nitrogen, reducing sugars and alcohol in the corresponding beers. Foam stability of beers from P. acidilactici and L. citreum worts were increased by 19% and 26%, respectively. The filtration time was reduced in P. acidilactici treated beers but increased with L. citreum. The use of P. acidilactici and L. citreum as bioacidification agents resulted in beers with higher sensory quality. (C) 2020 The Institute of Brewing & Distilling
机译：在捣碎期间，加入了两种乳酸菌，Pediococcus acidIractici HW01和从Pilsner麦芽中分离的Leuconostoc Citreum，并检查了对发酵的影响。补充（生物酸化）麦芽汁和成品啤酒的乳酸菌pH值低于对照。生物酸化麦片导致更高水平的游离氨基氮气，在相应的啤酒中还原糖和醇。来自P. acidilactici和L.Citreum麦芽汁的啤酒的泡沫稳定性分别增加了19％和26％。 P. acidilactici处理的啤酒中过滤时间减少，但随着L. Citreum的增加。使用P. acidilactici和L. Citreum作为生物酰化剂导致感觉质量较高的啤酒。 （c）2020酿造和蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2020年第2期|176-183|共8页
  • 作者

    Choi Eun-Ji; Park Ji-Won; Kim Ji Hyeon; Kim Wang June;

  • 作者单位

    Dongguk Univ Dept Food Sci & Biotechnol Coll Life Sci & Biotechnol 32 Dongguk Ro Goyang Si South Korea;

    Dongguk Univ Dept Food Sci & Biotechnol Coll Life Sci & Biotechnol 32 Dongguk Ro Goyang Si South Korea;

    Dongguk Univ Dept Food Sci & Biotechnol Coll Life Sci & Biotechnol 32 Dongguk Ro Goyang Si South Korea;

    Dongguk Univ Dept Food Sci & Biotechnol Coll Life Sci & Biotechnol 32 Dongguk Ro Goyang Si South Korea;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Biological acidification; lactic acid bacteria; beer;

    机译：生物酸化;乳酸菌;啤酒;

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