ЕФЕКТ ПІДКИСЛЕННЯ СУСЛА МОЛОЧНОКИСЛИМИ БАКТЕРІЯМИ
Ключові слова:
lactic acid bacteria, mash, bioacidification, brewingАнотація
The theses are devoted to the study of the growth of a lactic acid bacteria isolate on wort and its acidification at different temperatures. The ability of the isolate to grow and the effect of the acidification of the medium during cultivation at temperatures of 37 °C and 45 °C were analyzed. It was established that the optimal temperature for the growth of the studied isolate and achieving a lower pH value is 37 °С.
Посилання
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Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt / E.-J. Choi та ін. Journal of the Institute of Brewing. 2020. Т. 126, № 2. С. 176–183. URL: https://doi.org/10.1002/jib.601.
A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability / D. E. Evans та ін. Journal of the American Society of Brewing Chemists. 2011. Т. 69, № 1. С. 13–27. URL: https://doi.org/10.1094/asbcj-2011-0111-01.
Інструкція щодо організації виробничого мікробіологічного контролю на підприємствах молочної промисловості. Київ : ННЦ «ІАЕ», 2014. 372 с.
