Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 3840-3851 |
| Number of pages | 12 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 54 |
| Issue number | 11 |
| DOIs | |
| Publication status | Published - 2006 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- Barley (Hordeum vulgare L.)
- malting
- lactic acid bacteria
- microbial community
- malt quality enzyme activity
- filtration
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Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. / Laitila, Arja (Corresponding Author); Sweins, Hannele; Vilpola, Arvi; Kotaviita, Erja; Olkku, Juhani; Home, Silja; Haikara, Auli.
In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 11, 2006, p. 3840-3851.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability
AU - Laitila, Arja
AU - Sweins, Hannele
AU - Vilpola, Arvi
AU - Kotaviita, Erja
AU - Olkku, Juhani
AU - Home, Silja
AU - Haikara, Auli
PY - 2006
Y1 - 2006
N2 - Lactobacillus plantarum VTT E-78076 (E76) and Pediococcus pentosaceus VTT E-90390 (E390) starter cultures were added to the steeping water of normal malting barley in order to balance the microbial community and to enhance malt processability. In this study, we also investigated the effects of lactic acid-acidified MRS-spent medium (MRS-LA) on malting performance. Malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. The starter cultures promoted yeast growth during malting and restricted the growth of harmful bacteria and Fusarium fungi. Furthermore, they had positive effects on malt characteristics. Reduction in wort viscosity and β-glucan content and enhanced xylanase and microbial β-glucanase activities were observed. Starter cultures notably improved lautering performance. Some of the beneficial effects were due to the lactic acid and low pH, as similar effects were obtained with MRS-LA. Starter cultures offer a tool for tailoring of malt properties.
AB - Lactobacillus plantarum VTT E-78076 (E76) and Pediococcus pentosaceus VTT E-90390 (E390) starter cultures were added to the steeping water of normal malting barley in order to balance the microbial community and to enhance malt processability. In this study, we also investigated the effects of lactic acid-acidified MRS-spent medium (MRS-LA) on malting performance. Malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. The starter cultures promoted yeast growth during malting and restricted the growth of harmful bacteria and Fusarium fungi. Furthermore, they had positive effects on malt characteristics. Reduction in wort viscosity and β-glucan content and enhanced xylanase and microbial β-glucanase activities were observed. Starter cultures notably improved lautering performance. Some of the beneficial effects were due to the lactic acid and low pH, as similar effects were obtained with MRS-LA. Starter cultures offer a tool for tailoring of malt properties.
KW - Barley (Hordeum vulgare L.)
KW - malting
KW - lactic acid bacteria
KW - microbial community
KW - malt quality enzyme activity
KW - filtration
U2 - 10.1021/jf052979j
DO - 10.1021/jf052979j
M3 - Article
VL - 54
SP - 3840
EP - 3851
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 11
ER -