Achieving a high monosaccharide composition in malt wort is instrumental to achieve successful lactic acid bacteria fermentation of malt based beverages. The conversion of monosaccharides to alternative metabolites such as the sweet polyol, mannitol with heterofermentative strains presents a novel approach for sugar reduction and to compensate for the loss of sweetness. This work outlines the application of an adopted mashing regimen with the addition of exogenous enzymes to produce wort with high fructose content which can be applied to different malted grain types with consistently efficacious monosaccharide production for bacterial fermentation. The so produced worts are then fermented with Leuconostoc citreum TR116 a mannitol hyper-producer. Malted barley, oat and wheat were mashed to stimulate protein degradation and release of free amino acids along with the enzymatic conversion of starch to fermentable sugars. Amyloglucosidase and glucose isomerase treatment converted di- and oligo-saccharides to glucose and provided a moderate fructose concentration in malt worts which was consistent across the three cereals. Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (>90%) while overall sugar reduction was >25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results suggest that differences in amino acid and fructose content of malt worts considerably change metabolite formation during fermentation with Lc. Citreum TR116, a mannitol hyper-producer. This work gives new insight into the development of consumer acceptable malt based beverages which will provide further options for the health conscious and diabetic consumer, an important step in the age of sugar overconsumption.

中文翻译：

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应用生产甘露醇的柠檬酸柠檬球菌TR116降低大麦，燕麦和小麦麦芽基麦芽汁的糖含量。

在麦芽汁中获得高单糖组成有助于实现麦芽饮料中乳酸菌的成功发酵。单糖向其他代谢产物的转化，例如甜味多元醇，具有异曲菌株的甘露醇，为减少糖分和弥补甜味的损失提供了一种新方法。这项工作概述了采用的糖化方案与外源酶的应用，以产生具有高果糖含量的麦芽汁，该麦芽汁可以应用于不同的麦芽谷物类型，并具有始终有效的单糖生产能力，可用于细菌发酵。然后将如此产生的麦芽汁用甘露醇高产者柠檬酸亮葡氏菌TR116发酵。大麦麦芽 将燕麦和小麦捣碎，以刺激蛋白质降解和释放游离氨基酸，以及将淀粉酶促转化为可发酵糖。淀粉葡糖苷酶和葡萄糖异构酶处理将二糖和寡糖转化为葡萄糖，并在麦芽麦芽汁中提供了适中的果糖浓度，这在三种谷物中是一致的。用Lc发酵期间果糖被完全耗尽。Citreum TR116高效转化为甘露醇（> 90％），而所有麦芽汁的总糖减少量> 25％。麦芽汁中氨基酸组成的差异并没有显着影响Lc的生长。Citreum TR116，但确实会影响香气化合物二乙酰基和异戊醇的形成。麦芽汁中有机酸的产生和麦芽汁的酸化在谷物的底物上是相似的，乙酸的形成与甘露醇的产量有关。结果表明，麦芽麦芽汁中氨基酸和果糖含量的差异极大地改变了Lc发酵过程中代谢产物的形成。Citreum TR116，甘露醇的高产者。这项工作为消费者可接受的基于麦芽的饮料的开发提供了新的见解，这将为健康意识和糖尿病的消费者提供更多选择，这是糖分过量消费时代的重要一步。