Lactic acid bacteria
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L. plantarum is neither amylolytic nor proteolytic... or maybe just certain strains?[1]
- https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.2004.tb00199.x
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lactic-acid-bacteria
- The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with their Relationshsips to Antifungal Activity, Mycotoxins and Gushing: A Review
- https://www.mdpi.com/2311-5637/6/4/115 Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits
- https://www.mdpi.com/2311-5637/6/4/113 Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics
- Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains
- Flavor of lactic acid fermented malt based beverages: Current status and perspectives
The beer-spoiling lactobacilli belong to the following species:[2]
- L. casei (42.7% of the microorganisms examined) with the subspecies casei and fusiformis
- L. brevis (37.9 %)
- L. coryniformis (9.1%) with the subspecies coryniformis and torquens
- L. buchneri (7.3 %)
- "L. brevis var. lindneri" (2.1 %)
- L. plantarum (0.9 %)
References[edit]
- ↑ Lowe DP, Ulmer HM, Van Sinderen D, Arendt EK. Application of biological acidification to improve the quality and processability of wort produced from 50% raw barley. J Inst Brew. 2004;110(2):133–140.
- ↑ Merkmale und Taxonomie brauereispezifischer Laktobazillen