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首页> 外文期刊>Journal of the Institute of Brewing >High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
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High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer

机译：高压均质化：一种非热过程，用于灭活啤酒中腐败的微生物

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摘要

The inactivation of spoilage microorganisms in beer using high-pressure homogenization (HPH) was studied with the aim of evaluating the possibility of changing the conventional pasteurization process using this particular process. The homogenization pressure required for the inactivation of lactic acid bacteria, acetic bacteria and yeasts was investigated. For the most resistant microorganisms, the pressure inactivation kinetics and the effects of multiple process passes, initial temperature of the beer and the CO_2 concentration were studied. The results indicated that Lactobacilfus delbrueckii was the most resistant microorganism tested, requiring 250 MPa to reach a six decimal reduction. Additionally, results showed that L. delbrueckii inactivation followed a second-order kinetic process. A multi-pass process and the use of a high initial beer temperature increased inactivation by HPH with L. delbrueckii, allowing the use of 150 MPa to achieve a five log cycle of inactivation. In contrast, a high CO_2 concentration reduced the efficacy of the HPH process. The results that were obtained are useful for high-pressure homogenization applications in breweries and help to elucidate the effect of this new technology in a beverage that is both alcoholic and carbonated.
机译：研究了使用高压均质化（HPH）灭活啤酒中变质微生物的方法，目的是评估使用该特定方法改变常规巴氏灭菌工艺的可能性。研究了灭活乳酸菌，醋酸菌和酵母菌所需的均质压力。对于抵抗力最强的微生物，研究了压力失活动力学以及多次通过过程的影响，啤酒的初始温度和CO_2浓度。结果表明，乳杆菌（Lactobacilfus delbrueckii）是测试中抵抗力最强的微生物，需要250 MPa的压力才能达到六位小数。此外，结果表明，L。delbrueckii的失活遵循二级动力学过程。多次通过过程以及高初始啤酒温度的使用增加了HPH与delbrueckeckii的灭活作用，从而允许使用150 MPa达到灭活五个对数周期。相反，高的CO_2浓度降低了HPH工艺的效率。所获得的结果可用于啤酒厂的高压均质化应用，并有助于阐明这种新技术在酒精和碳酸饮料中的作用。

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