Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt

被引：4

作者：

Choi, Eun-Ji ^{[1
]}

Park, Ji-Won ^{[1
]}

Kim, Ji Hyeon ^{[1
]}

Kim, Wang June ^{[1
]}

机构：

[1] Dongguk Univ, Dept Food Sci & Biotechnol, Coll Life Sci & Biotechnol, 32 Dongguk Ro, Goyang Si, South Korea

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2020年 / 126卷 / 02期

关键词：

Biological acidification; lactic acid bacteria; beer; NITROGEN;

D O I：

10.1002/jib.601

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two lactic acid bacteria, Pediococcus acidilactici HW01 and Leuconostoc citreum isolated from Pilsner malt, were added during mashing and the impact on fermentation examined. The pH of lactic acid bacteria supplemented (bioacidified) wort and finished beer were lower than that of the control. Bioacidified worts resulted in higher levels of free amino nitrogen, reducing sugars and alcohol in the corresponding beers. Foam stability of beers from P. acidilactici and L. citreum worts were increased by 19% and 26%, respectively. The filtration time was reduced in P. acidilactici treated beers but increased with L. citreum. The use of P. acidilactici and L. citreum as bioacidification agents resulted in beers with higher sensory quality. (C) 2020 The Institute of Brewing & Distilling

引用

页码：176 / 183

页数：8

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