Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation
| Autor: | Minji Kim, Wang June Kim, Jinseon Kim, Hojong Han, Enuji Choi, Hyunwoo Ahn |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
biology
Chemistry business.industry Food spoilage Pediococcus acidilactici 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology Starter Mashing Bacteriocin Brewing Fermentation Food science business Food Science |
| Zdroj: | Journal of the Institute of Brewing. 122:422-429 |
| ISSN: | 0046-9750 |
| DOI: | 10.1002/jib.339 |
| Popis: | Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin-producing Pediococcus acidilactici K10 was used as a means of bio-acidifying the mash and reducing the spoilage LAB content of the beer. The K10 strain had antimicrobial activity against two beer spoilage LAB strains in wort and did not grow in a beer environment. The K10 strain was inoculated before the mashing step. The effect of K10 as a starter culture was investigated and compared with a control. As a result, filtration time was shortened by 17 min, alcohol content was increased by 137%, foam stability was increased by 156%, bitterness was increased by two bitterness units and there was a significant difference (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|