Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

Aneta Ciosek , Iga Rusiecka , Aleksander Poreda

Abstract

Lactic acid bacteria have long been used in brewing to acidify mash or wort and in the production of traditional sour beer styles (Lambic, Gueuze) using spontaneous fermentation. This approach is time consuming (some sour beers are matured for three years to obtain the appropriate flavour), so many brewers choose a faster approach using mixed cultures (yeast and bacteria). In this study, the influence of the pitching sequence of bacteria and yeast on the fermentation process was evaluated (by rate of fermentation and acidification, attenuation degree and ethanol concentration). The trials were performed using three procedures: (i) the addition of bacteria followed by the yeast; (ii) the addition of the yeast followed by the bacteria and (iii) the simultaneous addition of yeast and bacteria. In each trial the following time intervals were applied: 24, 48 and 72 h. Weight loss of samples and drop in pH were measured daily, and ethanol content, real extract and lactic acid concentration measured at the end of the process. It was shown that the order of addition of yeast and bacteria determines the success of the lactic acid fermentation. The appropriate yield of lactic acid (ca. 6 g/L) and the drop in pH (<3.6) can be achieved by inoculating the bacteria prior to the inoculation of yeast. When yeast was pitched before the bacteria, the lactic acid content was ca. 2 g/L and pH was 3.9–4.2. © 2019 The Institute of Brewing & Distilling
Author Aneta Ciosek (FoFT / DoFTaTM)
Aneta Ciosek,,
- Department of Fermentation Technology and Technical Microbiology
, Iga Rusiecka (FoFT / DoFTaTM)
Iga Rusiecka,,
- Department of Fermentation Technology and Technical Microbiology
, Aleksander Poreda (FoFT / DoFTaTM)
Aleksander Poreda,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesJournal of the Institute of Brewing, ISSN 0046-9750, e-ISSN 2050-0416, (N/A 40 pkt)
Issue year2020
Vol126
No1
Pages53-58
Publication size in sheets0.5
Keywords in Englishsour beer; lactic acid bacteria; Lactobacillus brevis; mixed fermentation
ASJC Classification1106 Food Science
DOIDOI:10.1002/jib.590
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/jib.590
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.463; WoS Impact Factor: 2018 = 0.994 (2) - 2018=1.379 (5)
Citation count*
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FinansowanieThe research was financed in part by the Ministry of Science and Higher Education of Poland.
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