Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

被引：0

作者：

Yinong Zeng

Guolin Cai

Ming Zhang

Dianhui Wu

Xiaomin Li

Jian Lu

机构：

[1] Jiangnan University,The Key Laboratory of Industrial Biotechnology, Ministry of Education

[2] Jiangnan University,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing

[3] Jiangnan University,Jiangsu Provincial Research Center for Bioactive Product Processing Technology

[4] Jiangsu Nongken Malt Company Limited,undefined

来源：

European Food Research and Technology | 2023年 / 249卷

关键词：

LAB; Amylolytic; Biogenic amines; Starter;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Lactic acid bacteria (LAB) as starters can enhance the malting efficiency and malt quality. However, specific criteria for screening LAB starters for malting are still scarce. In this study, Lactobacillus plantarum ZL-36 screened from barley was selected for malting as it revealed higher amylolytic activity and lower biogenic amines production. L. plantarum ZL-36 was added to the malting process to improve the quality of malt. It was observed that the strain adapted the malting environment and the cultures inhibited the growth of harmful bacteria. Furthermore, L. plantarum ZL-36 improved the characteristics of malt, such as the pH of mash and wort, total titratable acid, free amino nitrogen and extract. In contrast to other lactic acid bacteria, L. plantarum ZL-36 did not increase the biogenic amines content of malt.

引用

页码：811 / 820

页数：9

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