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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production
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Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production

机译：二次乳酸菌发酵用木材衍生的木龙核糖作为一种加快酸啤酒生产的工具

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摘要

Xylooligosaccharides (XOS) from woody biomass were evaluated as a substrate for secondary lactic acid bacteria (LAB) fermentation in sour beer production. XOS were extracted from birch (Betula pubescens) and added to beer to promote the growth of Lactobacillus brevis BSO 464. Growth, pH, XOS degradation, and metabolic products were monitored throughout fermentations, and the final beer was evaluated sensorically. XOS were utilized, metabolic compounds were produced (1800 mg/L lactic acid), and pH was reduced from 4.1 to 3.6. Secondary fermentation changed sensory properties significantly, and the resulting sour beer was assessed as similar to a commercial reference in multiple attributes, including acidic taste. Overall, secondary LAB fermentation induced by wood-derived XOS provided a new approach to successfully produce sour beer with reduced fermentation time (from 1-3 years to 4 weeks). The presented results demonstrate how hemicellulosic biomass can be valorized for beverage production and to obtain sour beer with improved process control.
机译：从木质生物质的木质糖糖（XOS）被评价为酸啤酒生产中的继发性乳酸菌（实验室）发酵的底物。从桦树（Betula pubescens）中提取XO，加入到啤酒中以促进乳酸杆菌BEVIS BSO 464的生长。在整个发酵过程中监测生长，pH，XOS降解和代谢产物，并在传感器中评估最终啤酒。利用XOS，制备代谢化合物（1800mg / L乳酸），pH从4.1降至3.6。二次发酵显着改变了感觉特性，并评估了所得的酸啤酒，与多种属性中的商业参考相似，包括酸性味道。总体而言，由木材衍生的XOS引起的次要实验室发酵提供了一种新的方法，可以成功地生产酸啤酒，减少发酵时间（从1-3岁到4周）。所提出的结果表明，如何为饮料生产储存半纤维素生物质，并通过改进的过程控制获得酸啤酒。

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