Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability

Arja Laitila (Corresponding Author), Hannele Sweins, Arvi Vilpola, Erja Kotaviita, Juhani Olkku, Silja Home, Auli Haikara

Research output: Contribution to journalArticleScientificpeer-review

43 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)3840-3851
Number of pages12
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number11
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Pediococcus pentosaceus
Lactobacillus plantarum
malting
Starters
malt
Hordeum
starter cultures
Lactic Acid
microorganisms
Glucans
Fusarium
Growth
Viscosity
lactic acid
Fungi
Yeasts
Bacteria
malting barley
wort (brewing)
Water

Keywords

  • Barley (Hordeum vulgare L.)
  • malting
  • lactic acid bacteria
  • microbial community
  • malt quality enzyme activity
  • filtration

Cite this

Laitila, Arja ; Sweins, Hannele ; Vilpola, Arvi ; Kotaviita, Erja ; Olkku, Juhani ; Home, Silja ; Haikara, Auli. / Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. In: Journal of Agricultural and Food Chemistry. 2006 ; Vol. 54, No. 11. pp. 3840-3851.
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abstract = "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.",
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author = "Arja Laitila and Hannele Sweins and Arvi Vilpola and Erja Kotaviita and Juhani Olkku and Silja Home and Auli Haikara",
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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 journalArticleScientificpeer-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

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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

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