混合培养基对柏林啤酒中微生物发展的影响

Thomas Hübbe, A. Reitenbach, V. M. Burin, Grace Ferreira Ghesti, Frank Jürgen
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摘要

酸味啤酒在酿造市场上扮演着重要角色,其产量也呈指数级增长。有鉴于此,我们对与这类啤酒直接相关的六种微生物进行了研究,并对过去用于传统商业柏林白啤酒生产的六种菌株的发酵行为进行了监测。使用的微生物是布氏乳杆菌、副布氏乳杆菌、布氏酒香酵母菌和异常酒香酵母菌,以及两株酿酒酵母。这六种微生物是在以前的工作中挑选出来的,并通过在 22 天内每天测量 pH 值、提取物和细胞数等发酵参数,对单一发酵和混合发酵进行了比较。使用三种常用的营养培养基和好氧/厌氧生长条件,研究了从混合培养物中分离特定微生物的能力。乳酸菌和酒香酵母菌都能分离出来,但所施加的条件不足以分离出酵母菌。与纯发酵相比,用乳酸菌和酒香酵母菌进行的发酵显示乳酸菌的生长有所下降,但对酒香酵母菌的生长没有影响。一般来说,酵母菌在发酵过程中占主导地位。酵母菌的快速生长似乎是导致 pH 值升高以及酵母菌和酒香酵母菌细胞生长减少的原因。酵母菌细胞活力下降后,其他相关微生物的生长速度也随之加快,这可能意味着酵母菌和酒香酵母菌都将凋亡释放出的分子作为宝贵的营养来源。在使用酵母菌的发酵过程中,第一组的挥发性化合物浓度较高,而在仅使用酒香酵母菌和乳酸菌的发酵过程中,酯的浓度较高。此外,了解这些微生物在发酵过程中的相互作用有助于酿酒师更好地控制生产,确保最终产品质量的一致性。最终的 pH 值和酸度达到了柏林白啤酒可接受的水平。这种创新方法无疑有助于酿酒艺术的发展和完善。
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Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer
Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in the past for traditional commercial Berliner Weisse beer production was monitored. The microorganisms used were Lactobacillus brevis, Lactobacillus parabrevis, Brettanomyces bruxellensis, and Brettanomyces anomalus and two strains of Saccharomyces cerevisiae. The six microorganisms were selected in a previous work, and a comparison between single and mixed fermentations was carried out via daily measurements of the fermentation parameters like pH, extract, and cell count during 22 days. The ability to isolate a specific microorganism from a mixed culture was investigated using three commonly used nutrient media and aerobic/anaerobic growth conditions. Both Lactobacillus and Brettanomyces could be isolated; however, the conditions imposed were not sufficient in order to isolate Saccharomyces. Fermentations carried out with LAB and Brettanomyces showed a decrease in Lactobacillus growth if compared to pure fermentations, but no influence on the growth of Brettanomyces could be perceived. In general, fermentations carried out in the presence of Saccharomyces were dominated by this yeast. Its quick growth seems to be responsible for the high end pH values observed as well as the decrease in cell growth for both LAB and Brettanomyces. A decrease in the cell viability of Saccharomyces was followed by an increased growth of the other microorganisms involved, possibly meaning that the molecules released through apoptosis are used by both LAB and Brettanomyces as a valuable nutrient source. The volatile compound concentrations of the first group were higher in fermentations with Saccharomyces, whereas esters’ concentration was higher in fermentations carried out only with Brettanomyces and Lactobacillus. Furthermore, understanding how these microorganisms interact during the fermentation process can help brewers better control production and ensure the consistency in the quality of the final product. The end pH values and acidity reached levels acceptable for Berliner Weisse beer. This innovative approach certainly contributes to the evolution and refinement of the art of brewing.
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