Determining optimum conditions for lactic acid production by Lactobacillus amylolyticus
Mash and wort acidification have a positive influence on finished beer. In view of the benefits associated with biological acidification, these plants are also of interest to those brewers who are not constrained by the German Purity Law. In this study, the effects of temperature, wort concentration and initial cell count on lactate production and cell proliferation will be investigated. Practical tests were carried out in order to simulate the fed-batch process and explore the potential of a full-sized plant in a large brewery.
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