Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability.
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 beta-glucan content and enhanced xylanase and microbial beta-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.
Laitila
Arja
A
VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Raisio plc, Research and Development, P.O. Box 101, FI-21201 Raisio, Finland. arja.laitila@vtt.fi
Sweins
Hannele
H
Vilpola
Arvi
A
Kotaviita
Erja
E
Olkku
Juhani
J
Home
Silja
S
Haikara
Auli
A
D002523:Edible Grain / Q000378:metabolism* / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D001467:Hordeum / Q000378:metabolism / Q000382:microbiology; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D010376:Pediococcus / Q000378:metabolism*