Study on acid production characteristic of Lactobacillus amylovorus for biological acidification;

The technology of biological acidification means that the first unhopped wort after mashing filtration is the culture medium and it is pitched with Lactobacillus which is is not spoilage bacterium.

The use of bio-acidification could make up the defect of uneven raw materials quality(when the residual alkalinity in water for brewing use was high,malt dissolution was uneven,and the grinding quality was bad,the effects of bio-ac.

The application of bio-acidified technology in beer’s production can lower the pH of beerwort,increase enzymes’ activities,reduce the production costs,and improve the beer’s qualities.

Study on acid production characteristic of Lactobacillus amylovorus for biological acidification;