麦汁的生物酸化技术

Study on Biological Acidification of Wort

作者研究了以德氏乳酸杆菌为生产菌种,以未添加酒花的麦汁作为培养基生产乳酸的麦汁生物酸化技术,用于调节啤酒生产过程pH值。确定5#乳酸菌的最适生长温度为42℃,最佳生物酸化麦汁质量分数为14%。研究表明,液体培养基的组成对该菌产乳酸有较大的影响。生物酸化麦汁调酸比约为1∶40左右,不会对成品啤酒风味产生太大的影响。

Unhopped wort of beer production was used as a substrate to produce lactic acid by lactobacillus delbruckii, and to adjust pH during brewing. The result showed that, the optimal temperature of strain No, 5 was 42 ℃,and the optimal wort concentration was 14℃ （w/w）. The result showed that the composition of liquid media affected the lactic acid production. The ratio of biological acidified wort and wort was about 1：40, and the acidified wort did not affect beer flavor.