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首页> 外文期刊>Journal of the Institute of Brewing >Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters
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Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters

机译：比较两种使用野生型和成熟微生物发酵剂制备的米啤酒的货架期

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摘要

A mixed dough fermentation culture (Hamei) is used to inoculate the traditional rice beer Atingba in Manipur, India. Lactic acid bacteria and yeast were isolated from Hamei and, using rDNA sequencing, shown to be Pediococcus pentosaceus and Pichia anomala. Two black rice beers were produced, one (BS-1) with Aspergillus oryzae, Saccharomyces cerevisiae and Lactobacillus plantarum and the other (BS-2) with P. pentosaceus, P. anomala (from Hamei) and A. oryzae. After fermentation for 9 days the beers were compared after storage at 32℃ for up to 3 months. Microbiological loading was comparable for the two beers, although no Staphylococcus spp. were found in BS2. The beers were different with BS-1 having higher acidity, greater colour and peroxide value but less anthocyanin and alcohol. It is suqqested that BS-2 with microflora from Hamei had a better shelf life than BS-1 produced with established cultures.
机译：混合面团发酵培养物（Hamei）用于接种印度曼尼普尔邦的传统米啤酒Atingba。乳酸菌和酵母菌是从哈米分离的，使用rDNA测序显示为戊糖戊球菌和异常毕赤酵母。生产了两种黑米啤酒，一种（BS-1）与米曲霉，酿酒酵母和植物乳杆菌，另一种（BS-2）与戊糖假单胞菌，异常阿米巴氏菌（来自Hamei）和米曲霉。发酵9天后，将啤酒在32℃下保存3个月后进行比较。尽管没有葡萄球菌属，但两种啤酒的微生物负荷相当。被发现在BS2。啤酒与BS-1不同，BS-1具有较高的酸度，较大的颜色和过氧化物值，但较少的花青素和醇。可以认为，来自哈梅的具有微生物区系的BS-2的保质期要比使用已有培养物生产的BS-1的保质期长。

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