Investigations on use of bacteriocin-producing lactic acid bacteria for biological acidification of brewers’ worts
Bacteriocins are biologically active peptides produced by some bacteria, among others by species of lactic acid bacteria. These can inhibit certain other bacteria, including beer-spoilage bacteria. The objective of these investigations was to study selected lactic acid bacteria strains used for biological acidification of mashes and worts in breweries and to establish their ability to produce bacteriocins and to examine the behaviour of bacteriocins in brewing.
Two bacteriocin producers were isolated from plant cultures of acidified matter. The B 2/5 strain as well as the bacteriocin produced by this strain proved to be stable and potentially suitable at pH, temperature and media conditions arising in brewing. They are therefore regarded as completely harmless for humans.
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