摘要
从长期发酵的啤酒中分离到1株乳杆菌,经鉴定为植物乳杆菌。对该植物乳杆菌的发酵产酸特性进行了初步研究,并将其应用到麦汁糖化中,利用生物酸化技术对麦芽汁进行调酸,经实验室微型啤酒糖化发酵设备生产,可得到质量优良的绿色啤酒。
A lactobacillus was separated from long-term fermented beer which was identified as L.plantarums. The acid-producing properties of such L.plantarums were studied and it was applied in wort saccharification to adjust pH. The acidified wort was fermented in mini-type tank by Saccharomyces carlsbergensis HFI and high quality green beer was produced.
出处
《酿酒科技》
北大核心
2006年第9期44-45,48,共3页
Liquor-Making Science & Technology
