大连工业大学学报2012，Vol.31Issue(1)：28-31,4.
利用乳酸菌制麦降低国产麦芽麦汁浊度
Depression of wort of domestic malt in malting by lactic acid bacteria
摘要
Abstract
Lactic acid bacteria separated from malt was used to improve turbidity of wort and the effects of inoculum size, inoculum time, steeping temperature, steeping technology and germination technology on turbidity of wort were investigated. The lactic acid bacteria(S32-3) separated from malt was preliminary identified as L. Plantarum. The optimal inoculum size of lactic acid bacteria was 105/g dry barley in the first steeping water at 20 ℃. Steeping technology:4 h of water steeping, 18 h of air rest, 5 h of water steeping, 3 h of air rest and germination technology: 20 ℃ 24 h, 18 "C 24 h, 16 ℃ 24 h, 14 ℃ 24 h. The turbidity of wort in produced lactic acid bacteria malt decreased by 29. 5%.关键词
乳酸菌/浊度/麦芽/麦汁/制麦Key words
lactic acid bacteria/ turbidity/ malt/ wort/ malting分类
轻工纺织引用本文复制引用
苏红旭,王璐,徐凯,邱然,赵长新,江国金..利用乳酸菌制麦降低国产麦芽麦汁浊度[J].大连工业大学学报,2012,31(1):28-31,4.基金项目
国家"十一五"科技支撑计划重大项目(2007BAK36B01). （2007BAK36B01）
