The use of lactic acid bacteria for the preparation of sour ales
Annotation
Scientific data characterizing metabolism features for some species of lactic acid bacteria used to prepare sour ales are shown to have been systematized. The article describes the morphological and biochemical characteristics of Lactobacillus and Pediococcus damnosus lactic acid bacteria. Lactobacillus and Pediococcus Llactic acid bacteria are chemoorganotrophic microorganisms as the intracellular oxidation reactions for chemical compounds of organic nature serve as a source of energy for their metabolism. They need a sufficient amount of growth factors in the medium and are demanding of vitamins.The temperature range of lactic acid bacteria reproduction is presented. The optimal culture temperature for L.brevis and L.fermentum is 30°C, and for the more thermally stable L.delbrueckii and L.fermentum species the temperature optimum is from 32 to 37°C. depending on the strain used. The main product of the metabolism of lactic acid bacteria being acids, it is recommended to use nutrient media with initial pH values of 5.4-6.4 for their cultivation, since at lower values the multiplication of cultures slows down.Lactic acid bacteria are differentiated into homofermentative and heterofermentative bacteria depending on the metabolism products being synthesized.Homofermentative species of lactic acid bacteria, such as L.delbrueckii and P. damnosus, synthesize mainly lactic acid during metabolism, and heterofermentative species –L.brevis, L.buchneri, L.fermentum –synthesize also carbon dioxide, ethyl alcohol, acetic acid, as well as volatile acids in addition to lactic acid. L.plantarum species can switch the heteroenzymatic type of metabolism to homofermentative one in the absence of dissolved oxygen in the culture medium.To prepare a beverage with a strong sour taste it is recommended using homofermentative cultures. For the preparation of sour ale varieties with more complex flavor and "smooth" sour taste heterofermentative lactic acid bacteria are used.
Keywords
Постоянный URL
Articles in current issue
- Prospects of biologically active additives in food products for elderly nutrition
- Enlargement of product assortment based on the dairy whey of dietary preventive nutrition
- The 24th General Annual Meeting of the International Academy of Refrigeration
- Results of the IAR’s work in 2016-2017 (Report of the IAR President at the 24th General Annual Meeting on April 27, 2017). List of members of the International Academy of Refrigeration (as of 27.04.2017)
- The hybrid cooling system of onboard infrared detectors on the basis of vortex and thermoelectric effects
- Improving the efficiency of vapor refrigerating machine with screw compressors at capacity control
- Energy efficiency analysis of incorporating heat pumps and solar collectors in the composition of the absorption refrigerating machines in a centralized air-conditioning systems
- Retrofitting centrifugal refrigerating machines and compressors to HFC refrigerants in Belarus
- True parameters of boiling refrigerants in tubes and channels
- The use of the capacitive sensors for the study of condensation processes in the short low-temperature range heat pipes. Calibration and measurement
- A method of describing the saturation line based on the apparent heat of vaporization and Clausius-Clapeyron equation
- Estimation of the freezing process for lake water in the near-contact section of the 5G borehole with subglacial lake Vostok (Antarctica)
- Exergy analysis of freeze concentration unit
- Analysis and design of multicomponent systems in biotechnology industry in the context of uncertainty based on entropy potential quality indicators