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首页> 外文期刊>Journal of the Institute of Brewing >The Influence of Lactic Acid Bacteria on the Quality of Malt
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The Influence of Lactic Acid Bacteria on the Quality of Malt

机译：乳酸菌对麦芽品质的影响

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摘要

In this study three strains of lactic acid bacteria were applied during the malting process to evaluate the impact on malt and wort quality. The trials were performed in a micromalting plant simulating an industrial malting programme. The samples were compared to chemically acidified as well as non-acidified malt. Bacterial cultures were chosen with reference to their enzymatic (proteolytic/amylolytic) activity, or their good acidifying properties. The effects of lactic acid bacteria on wort characteristics were investigated and compared to wort produced from 100% unacidified malt. A chemical food grade lactic acid was also used to acidify the barley for comparison purposes. Characteristics such as pH, extract, colour, viscosity, total soluble nitrogen, free amino nitrogen, apparent fermentability, β-glucan and lau-tering performance of the resultant worts were determined. Results showed improved levels of β-glucanase in the malt although reduced malt friability was observed where LAB was employed. An improved lautering performance, lower wort viscosity and elevated TSN levels were also reported where LAB exhibiting protease activity were applied.
机译：在这项研究中，在制麦过程中使用了三种乳酸菌菌株，以评估其对麦芽和麦芽汁质量的影响。该试验在模拟工业制麦计划的微型制麦厂中进行。将样品与化学酸化的麦芽和未酸化的麦芽进行比较。参照细菌的酶促（蛋白水解/淀粉水解）活性或良好的酸化特性来选择细菌培养物。研究了乳酸菌对麦芽汁特性的影响，并将其与由100％未酸化的麦芽制成的麦芽汁进行了比较。为了比较目的，还使用化学食品级乳酸来酸化大麦。测定了所得麦芽汁的特性，例如pH，提取物，颜色，粘度，总可溶性氮，游离氨基氮，表观发酵性，β-葡聚糖和起泡性能。结果显示麦芽中β-葡聚糖酶的水平提高，尽管在使用LAB的情况下观察到麦芽的脆性降低。在使用表现出蛋白酶活性的LAB的情况下，据报道还具有改善的过滤性能，更低的麦芽汁粘度和更高的TSN水平。

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