Two lactic acid bacteria, Pediococcus acidilactici HW01 and Leuconostoc citreum isolated from Pilsner malt, were added during mashing and the impact on fermentation examined. The pH of lactic acid bacteria supplemented (bioacidified) wort and finished beer were lower than that of the control. Bioacidified worts resulted in higher levels of free amino nitrogen, reducing sugars and alcohol in the corresponding beers. Foam stability of beers from P. acidilactici and L. citreum worts were increased by 19% and 26%, respectively. The filtration time was reduced in P. acidilactici treated beers but increased with L. citreum. The use of P. acidilactici and L. citreum as bioacidification agents resulted in beers with higher sensory quality. © 2020 The Institute of Brewing & Distilling

中文翻译：

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生物酸化和啤酒品质：添加从麦芽中分离出的乳酸菌

糖化过程中，添加了从比尔森啤酒厂的麦芽中分离出的两种乳酸菌，乳酸乳球菌HW01和柠檬亮绿球菌，并考察了其对发酵的影响。补充（生物酸化）麦芽汁和成品啤酒的乳酸菌的pH值低于对照组。生物酸化的麦芽汁产生较高水平的游离氨基氮，从而减少了相应啤酒中的糖和酒精。从啤酒的泡沫稳定性乳酸片球菌和柠檬明串珠菌麦芽汁分别增加了19％和26％。乳酸发酵处理的啤酒的过滤时间减少，但柠檬乳酸杆菌的过滤时间增加。使用的乳酸片球菌和柠檬明串珠菌作为bioacidification剂导致更高的感官品质的啤酒。©2020酿酒与蒸馏研究所