The Influence of Lactic Acid Bacteria on the Quality of Malt
Deirdre P. Lowe1,2 , Elke K. Arendt1,4 , Almudena M. Soriano3 and Helge M. Ulmer1,2
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 Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain.
4 Corresponding author. E-mail: e.arendt@ucc.ie
J. Inst. Brew. 111(1), 42-50, 2005 | VIEW ARTICLE
ABSTRACT
In this study three strains of lactic acid bacteria were applied during the malting process to evaluate the impact on malt and wort quality. The trials were performed in a micromalting plant simulating an industrial malting programme. The samples were compared to chemically acidified as well as non-acidified malt. Bacterial cultures were chosen with reference to their enzymatic (proteolytic /amylolytic) activity, or their good acidifying properties. The effects of lactic acid bacteria on wort characteristics were investigated and compared to wort produced from 100% unacidified malt. A chemical food grade lactic acid was also used to acidify the barley for comparison purposes. Characteristics such as pH, extract, colour, viscosity, total soluble nitrogen, free amino nitrogen, apparent fermentability, ß-glucan and lautering performance of the resultant worts were determined. Results showed improved levels of ß-glucanase in the malt although reduced malt friability was observed where LAB was employed. An improved lautering performance, lower wort viscosity and elevated TSN levels were also reported where LAB exhibiting protease activity were applied.
Key words:
Enzymatic activity, lactic acid bacteria, lautering rates, malting, wort quality.
Publication no. G-2005-0322-266 ©2005 The Institute & Guild of Brewing