微生物对麦芽品质的影响

Impact of Microorganisms on Malt Quality

大麦作为啤酒酿造的主要原料，其表面或外源的微生物在制麦过程中会影响麦芽的品质，并最终影响成品啤酒的质量。近年来研究发现在制麦过程中添加启动子培养物，既能作为微生物控制剂，抑制有害微生糖的生长；同时又能利用微生物分泌的水解酶系来提高麦芽的品质和安全性。本文介绍了麦芽中的微生物种类及其对麦芽质量的影响，并对添加不同启动子培养物对麦芽品质的改善及其工业化应用的可行性进行了探讨。

Barley is the major raw material used for beer brewing. The microorganism of its surface or the outside source has long been associated with the quahty of malt in process of malting and the product of beer. Recent developments, however, aim to control the microbial activity during malting by promoting the growth of desirable microbial cultures, selected either as biocontrol rengents inhibifng the growth of the harmful microorganism or as starter cultures actively contributing to malt modification and safety. This paper focused on the micrflor a of barley and the impact of barley microflora on the malting process and malt quality. In addition, the improvability of the malt quality by adding different beneficial microorganisms and the possibility of industrial application were briefly discussed.