The use of lactic acid bacteria for the preparation of sour ales
DOI: 10.21047/1606-4313-2017-16-2-13-17
UDC 663
Ponomareva O.I., Borisova E.V., Prokhorchik I.P.
Keywords: sour ales, beer, lactic acid bacteria.
UDC 663
The use of lactic acid bacteria for the preparation of sour ales
For citation: Ponomareva O.I., Borisova E.V., Prokhorchik I.P. The use of lactic acid bacteria for the preparation of sour ales. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 2. p. 13-17
Abstract
Scientific data characterizing metabolism features for some species of lactic acid bacteria used to prepare sour ales are shown to have been systematized. The article describes the morphological and biochemical characteristics of Lactobacillus and Pediococcus damnosus lactic acid bacteria. Lactobacillus and Pediococcus Llactic acid bacteria are chemoorganotrophic microorganisms as the intracellular oxidation reactions for chemical compounds of organic nature serve as a source of energy for their metabolism. They need a sufficient amount of growth factors in the medium and are demanding of vitamins.The temperature range of lactic acid bacteria reproduction is presented. The optimal culture temperature for L.brevis and L.fermentum is 30°C, and for the more thermally stable L.delbrueckii and L.fermentum species the temperature optimum is from 32 to 37°C. depending on the strain used. The main product of the metabolism of lactic acid bacteria being acids, it is recommended to use nutrient media with initial pH values of 5.4-6.4 for their cultivation, since at lower values the multiplication of cultures slows down.Lactic acid bacteria are differentiated into homofermentative and heterofermentative bacteria depending on the metabolism products being synthesized.Homofermentative species of lactic acid bacteria, such as L.delbrueckii and P. damnosus, synthesize mainly lactic acid during metabolism, and heterofermentative species –L.brevis, L.buchneri, L.fermentum –synthesize also carbon dioxide, ethyl alcohol, acetic acid, as well as volatile acids in addition to lactic acid. L.plantarum species can switch the heteroenzymatic type of metabolism to homofermentative one in the absence of dissolved oxygen in the culture medium.To prepare a beverage with a strong sour taste it is recommended using homofermentative cultures. For the preparation of sour ale varieties with more complex flavor and "smooth" sour taste heterofermentative lactic acid bacteria are used.
Abstract
Scientific data characterizing metabolism features for some species of lactic acid bacteria used to prepare sour ales are shown to have been systematized. The article describes the morphological and biochemical characteristics of Lactobacillus and Pediococcus damnosus lactic acid bacteria. Lactobacillus and Pediococcus Llactic acid bacteria are chemoorganotrophic microorganisms as the intracellular oxidation reactions for chemical compounds of organic nature serve as a source of energy for their metabolism. They need a sufficient amount of growth factors in the medium and are demanding of vitamins.The temperature range of lactic acid bacteria reproduction is presented. The optimal culture temperature for L.brevis and L.fermentum is 30°C, and for the more thermally stable L.delbrueckii and L.fermentum species the temperature optimum is from 32 to 37°C. depending on the strain used. The main product of the metabolism of lactic acid bacteria being acids, it is recommended to use nutrient media with initial pH values of 5.4-6.4 for their cultivation, since at lower values the multiplication of cultures slows down.Lactic acid bacteria are differentiated into homofermentative and heterofermentative bacteria depending on the metabolism products being synthesized.Homofermentative species of lactic acid bacteria, such as L.delbrueckii and P. damnosus, synthesize mainly lactic acid during metabolism, and heterofermentative species –L.brevis, L.buchneri, L.fermentum –synthesize also carbon dioxide, ethyl alcohol, acetic acid, as well as volatile acids in addition to lactic acid. L.plantarum species can switch the heteroenzymatic type of metabolism to homofermentative one in the absence of dissolved oxygen in the culture medium.To prepare a beverage with a strong sour taste it is recommended using homofermentative cultures. For the preparation of sour ale varieties with more complex flavor and "smooth" sour taste heterofermentative lactic acid bacteria are used.
Keywords: sour ales, beer, lactic acid bacteria.
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