HOPPED WORT AS A SUBSTRATE FOR THE CULTIVATION OF LACTIC ACID BACTERIA AS POTENTIAL ACIDIFYING AGENTS

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-19

Keywords:

wort, lactic acid bacteria, sour beer varieties, pH, Limosilactobacillus fermentum

Abstract

Subject. In recent decades, lactic acid bacteria (LAB) have found a new application niche in the food industry, particularly in the craft production of sour beer varieties. Several technological approaches to producing these varieties are based on the use of LAB. An important criterion in selecting LAB strains is their resistance to bitter hop compounds that are formed during hopping. Given the antimicrobial properties of iso-α-acids, screening LAB strains resistant to these compounds is relevant for modern sour beer production. Purpose. To determine the impact of hopped wort on the growth and acid production capacity of LAB, to assess their resistance to iso-α-acids contained in hopped wort, and to evaluate their potential for use in sour beer production. Methods. Two lactic acid bacteria isolates, Lactiplantibacillus plantarum and Limosilactobacillus fermentum, were cultured on both unhopped (control) and hopped wort with different International Bitterness Units (IBU) values (1, 3, 5, 15, 20). Growth and acid production ability at the beginning and end of the cultivation process were determined by measuring pH levels potentiometrically and counting the colony-forming units per ml (CFU/ml) of lactic acid bacteria in wort using the serial dilution method followed by plating on MRS agar medium. Results. No change in wort acidity was observed during the cultivation period for either isolate. Limosilactobacillus fermentum was able to grow and produce on wort with increased IBU values (1, 3, 5, 15), with the maximum growth recorded at IBU 1 – 8.47 ± 0.09 CFU/ml. For Lactiplantibacillus plantarum, a negative effect of iso-α-acids on viability was observed, with values reaching 5.80± 0.09 CFU/ml. Scope of Results. The obtained results indicate the potential for further study of the Limosilactobacillus fermentum culture for implementation in sour beer production.

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Published

2024-12-25

How to Cite

Khablenko, A., Danylenko, S., & Dugan, O. (2024). HOPPED WORT AS A SUBSTRATE FOR THE CULTIVATION OF LACTIC ACID BACTERIA AS POTENTIAL ACIDIFYING AGENTS. FOOD RESOURCES, 12(23), 167–174. https://doi.org/10.31073/foodresources2024-23-19

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

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