The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review
Deirdre P. Lowe 1,2 and Elke K. Arendt 1,3
1 Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland.
2 National Food Biotechnology Centre,
National University of Ireland, University College
Cork, Ireland.
3 Corresponding
author. E-mail: e.arendt@ucc.ie
J. Inst. Brew. 110(3), 163-180, 2004 | VIEW ARTICLE
ABSTRACT
Several metabolic properties of lactic acid bacteria (LAB) serve
special functions, which directly or indirectly have impact on
processes such as improved quality and safety and flavour development
in the malting and brewing industry. LAB are widely
distributed in nature and in spontaneous fermentations, often
they are found to be the dominating microflora resulting in both
the inhibition of spoilage bacteria and organisms. This review describes
the applications of LAB in malting and brewing. Mycotoxins
are naturally occurring toxic secondary metabolites of
fungi that may be present in cereals. Several of these mycotoxins
have been associated with human and animal diseases and are
known to survive the brewing process. LAB have been shown to
restrict the growth of the most important toxigenic fungi thereby
reducing the formation of these harmful toxins. The occurrence
of mycotoxins in cereals is discussed and their effect in beer is
reviewed. The main features of this review are: (I) LAB starter
cultures in malting and brewing (II) production of acid malt;
(III) biological acidification of mash and wort in brewing; (IV)
bacteriocins produced by LAB in brewing; (V) LAB and antifungal
activity; (VI) mycotoxins in cereals
Key words:
Lactic acid bacteria, malting, brewing, biological
acidification, Fusarium, mycotoxins.
Publication no. G-2004-0812-237 ©2004 The Institute & Guild of Brewing