LACTIC ACID PRODUCTION IN SWEET WORTS
Open Access
- 2 January 1979
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 85 (1) , 11-14
- https://doi.org/10.1002/j.2050-0416.1979.tb06819.x
Abstract
The production of D-(-)-lactic acid in sweet wort was due to growth of Lactobacillus delbrueckii whereas L-(+)-lactic acid was produced by Bacillus coagulans. Incubation of sweet worts at 45°C favoured the production of D-(-)-lactic acid whereas L-(+)-lactic acid was produced in greatest amounts at 55°C. Low concentrations of hop iso-α-acids (4–12 ppm) inhibited the growth of both B. coagulans and L. delbrueckii at 55 °C.Keywords
This publication has 3 references indexed in Scilit:
- SPOILAGE BACTERIA IN BREWING-A REVIEWJournal of the Institute of Brewing, 1965
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960
- A Study of Hop Bitters (Isohumulones) in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1956