Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation

Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin‐producing Pediococcus acidilactici K10 was used as a means of bio‐acidifying t...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2016-07, Vol.122 (3), p.422-429
Main Authors: Kim, Minji, Choi, Enuji, Kim, Jinseon, Ahn, Hyunwoo, Han, Hojong, Kim, Wang June
Format: Article
Language:English
Subjects:
Bacteria
bacteriocin
Beer
beer spoilage
Beverages
bio-acidification beer
Bitterness
BLIS
Brewing
lactic acid bacteria
Pediococcus
Pediococcus acidilactici
Spoilage
Stability
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Summary:Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin‐producing Pediococcus acidilactici K10 was used as a means of bio‐acidifying the mash and reducing the spoilage LAB content of the beer. The K10 strain had antimicrobial activity against two beer spoilage LAB strains in wort and did not grow in a beer environment. The K10 strain was inoculated before the mashing step. The effect of K10 as a starter culture was investigated and compared with a control. As a result, filtration time was shortened by 17 min, alcohol content was increased by 137%, foam stability was increased by 156%, bitterness was increased by two bitterness units and there was a significant difference (p 
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.339