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

作　　者：苏红旭[1] 王璐[2] 徐凯 邱然 赵长新[1] 江国金 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]国家粮食储备局无锡科学研究设计院,江苏无锡214035 [3]中粮麦芽(大连)有限公司,辽宁大连116200

出　　处：《大连工业大学学报》2012年第1期28-31,共4页Journal of Dalian Polytechnic University

基　　金：国家"十一五"科技支撑计划重大项目(2007BAK36B01)

摘　　要：以从麦芽表面分离和筛选出的乳酸菌作为实验菌种,研究了接种量、接种时间、浸麦温度、浸麦工艺和发芽工艺对成品麦芽麦汁浊度的影响。结果表明,麦芽表面分离和筛选出的乳酸菌S32-3初步鉴定为植物乳酸菌,乳酸菌的最适接种量为105个/g绝干大麦,最适接种时间为第一次浸麦开始。浸麦温度为20℃,浸麦工艺为浸4断18浸5断3;发芽工艺为20℃、24h,18℃、24h,16℃、24h,14℃、24h,制得乳酸菌麦芽的麦汁浊度下降了29.5%。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 ℃ 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 

分 类 号：TS261.2[轻工技术与工程—发酵工程]