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BACTERIAL PRODUCTION OF LACTIC ACID IN SWEET WORTS
Author(s) -
Healy P.,
Armitt J.
Publication year - 1980
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.2050-0416.1980.tb06856.x
Subject(s) - bacillus coagulans , brewing , lactic acid , food science , thermophile , bacillus (shape) , chemistry , bacteria , biochemistry , biology , fermentation , microbiology and biotechnology , enzyme , genetics
The growth of thermophile organisms in brewing sweet wort held at temperatures between 60° and 70°C results in the production of L‐(+)‐lactic acid. These organisms exhibit intermediate characteristics between Bacillus coagulans and Bacillus stearothermophilus .