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Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt
Author(s) -
Choi EunJi,
Park JiWon,
Kim Ji Hyeon,
Kim Wang June
Publication year - 2020
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/jib.601
Subject(s) - pediococcus acidilactici , mashing , lactic acid , food science , brewing , chemistry , fermentation , bacteria , biology , lactobacillus plantarum , genetics
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. © 2020 The Institute of Brewing & Distilling