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Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria

机译：缓冲能力对酿造相关乳酸菌对麦芽汁酸化的影响

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摘要

Acidified wort produced biologically using lactic acid bacteria (LAB) has application during sour beer production and in breweries adhering to the German purity law (Reinheitsgebot). LAB cultures, however, suffer from end product inhibition and low pH, leading to inefficient lactic acid (LA) yields. Three brewing-relevant LAB (Pediococcus acidilactici AB39, Lactobacillus amylovorus FST2.11 and Lactobacillus plantarum FST1.7) were examined during batch fermentation of wort possessing increasing buffering capacities (BC). Bacterial growth was progressively impaired when exposed to higher LA concentrations, ceasing in the pH range of 2.9-3.4. The proteolytic rest (50℃) during mashing was found to be a major factor improving the BC of wort. Both a longer mashing profile and the addition of an external protease increased the BC (1.21 and 1.24, respectively) compared with a control wort (1.18), and a positive, linear correlation (R~2 = 0.957) between free amino nitrogen and BC was established. Higher levels of BC led to significant greater LA concentration (up to +24%) after 48 h of fermentation, reaching a maximal value of 11.3 g/L. Even higher LA (maximum 12.8 g/L) could be obtained when external buffers were added to wort, while depletion of micronutrient(s) (monosaccharides, amino acids and/or other unidentified compounds) was suggested as the cause of LAB growth cessation. Overall, a significant improvement in LA production during batch fermentation of wort is possible when BC is improved through mashing and/or inclusion of additives (protease and/or external buffers), with further potential for optimization when strain-dependent nutritional requirements, e.g. sugar and amino acids, are considered.
机译：使用乳酸菌（LAB）生物生产的酸化麦芽汁在酸啤酒生产和遵循德国纯度法（Reinheitsgebot）的啤酒厂中都有应用。然而，LAB培养物受终产物抑制和低pH值的影响，导致乳酸（LA）产量低下。在具有增加缓冲能力（BC）的麦芽汁分批发酵过程中，检查了三个与酿造相关的乳酸菌（乳酸双球菌AB39，淀粉乳杆菌FST2.11和植物乳杆菌FST1.7）。当暴露于较高的LA浓度时，细菌生长逐渐受到损害，在2.9-3.4的pH范围内逐渐降低。糖化过程中的蛋白水解温度（50℃）是提高麦芽汁BC的主要因素。与对照麦芽汁（1.18）相比，更长的糖化曲线和添加外部蛋白酶均增加了BC（分别为1.21和1.24），并且游离氨基氮和BC之间呈正线性相关（R〜2 = 0.957）建立了。发酵48小时后，较高的BC水平导致明显更高的LA浓度（最高+ 24％），达到最大值11.3 g / L。当添加外部缓冲液到麦芽汁中时，甚至可以获得更高的LA（最大12.8 g / L），而微量营养素（单糖，氨基酸和/或其他未鉴定化合物）的消耗被认为是导致LAB生长停止的原因。总体而言，当麦芽汁的分批发酵通过糖化和/或添加添加剂（蛋白酶和/或外部缓冲液）改善BC时，可能会显着改善麦芽汁中LA的产量，并且在依赖菌株的营养要求（例如：考虑糖和氨基酸。

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2017年第4期|497-505|共9页
  • 作者

    Lorenzo C. Peyer; Konstantin Bellut; Kieran M. Lynch; Martin Zarnkow; Fritz Jacob; David P. De Schutter; Elke K. Arendt;

  • 作者单位

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

    Forschungszentrum Weihenstephan fur Brau- und Lebensmittelqualitat, Technische Universitat Munchen, Alte Akademie 3, 85354, Freising-Weihenstephan, Germany;

    Fund Baillet Latour, Brouwerijplein 1, 3000, Leuven, Belgium;

    Fund Baillet Latour, Brouwerijplein 1, 3000, Leuven, Belgium;

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

  • 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

    lactic acid bacteria; wort; buffering capacity; protease; lactic acid;

    机译：乳酸菌麦汁缓冲能力;蛋白酶乳酸;

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