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LACTIC ACID PRODUCTION IN SWEET WORTS
Author(s) -
McMurrough I.,
Palmer V.
Publication year - 1979
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1979.tb06819.x
Subject(s) - bacillus coagulans , lactic acid , food science , lactobacillus , chemistry , incubation , lactobacillaceae , bacteria , biochemistry , biology , fermentation , genetics
The production of D‐(‐)‐lactic acid in sweet wort was due to growth of Lactobacillus delbrueckii whereas L‐(+)‐lactic acid was produced by Bacillus coagulans . Incubation of sweet worts at 45°C favoured the production of D‐(‐)‐lactic acid whereas L‐(+)‐lactic acid was produced in greatest amounts at 55°C. Low concentrations of hop iso‐α‐acids (4–12 ppm) inhibited the growth of both B. coagulans and L. delbrueckii at 55 °C.