Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, Poland.
Biomolecules. 2020 Feb 7;10(2):256. doi: 10.3390/biom10020256.
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non- yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of due to the low lactic acid production and only marginal influence on pH decrease compared to Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in beer differs-not only in terms of the use of the strain, but also in hop variety.
消费者对新型啤酒口味的兴趣日益浓厚，这促使人们在酿造过程中采用创新材料和非酵母。本研究的目的是测试低产乳酸 MN477031 菌株对不同浓度苦味化合物发酵麦汁的过程以及对所产啤酒质量的影响。对包括乙醇含量、表观发酵度、糖、有机酸、游离氨基酸氮、甘油、挥发性化合物、离子等在内的多种品质因素进行了广泛分析。结果表明，MN477031 菌株具有快速启动麦汁发酵的高能力，并且对来自啤酒花的化合物具有耐受性。因此，与商业 Safbrew T-58 相比，这种方法生产的啤酒中的酒精含量约低 20%，而实际提取物的含量则显著更高。与许多菌株相比，该菌株的特点是产乳酸量低，与 pH 值降低相比，对其的影响也较小。因此，MN477031 在生产不同类型啤酒（不仅是酸味啤酒）方面的潜力非常高。啤酒中挥发性化合物的组成不同——不仅使用的菌株不同，而且啤酒花的品种也不同。
