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Beer spoilage bacterium inhibitor and application thereof

A technology of antibacterial agent and spoilage bacteria, which is applied in the field of microbial fermentation engineering, can solve problems such as increased viscosity of beer, achieve the effects of improving safety and quality stability, and improving safety and nutritional value

Inactive Publication Date: 2016-11-23
李宪臻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only when the concentration of chitosan in beer reaches 0.5g / L can the growth of lactic acid bacteria be inhibited, but this concentration will increase the viscosity of beer

Method used

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  • Beer spoilage bacterium inhibitor and application thereof
  • Beer spoilage bacterium inhibitor and application thereof
  • Beer spoilage bacterium inhibitor and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Traditional beer fermentation process:

[0026] In the wort with a concentration of 12.0°P, according to 1.5×10 7 The inoculum amount of cells / mL was inserted into Saccharomyces pastorianus, and fermented at 12°C. When the diacetyl content dropped to 0.05 mg / L, the temperature was lowered to 0°C, and the wine was stored for 15 to 20 days. Diatomite filtration, cardboard or membrane filtration to obtain sake, dilute the sake with sterile deoxygenated water to make the original wort concentration of beer 8 ~ 12°P to obtain diluted beer, then fill and pasteurize (65°C Sterilize for 30 minutes) promptly make the finished beer of fermentation degree 80%, total acid 1.85mL / 100mL, alcoholic strength 3.3% (v / v).

[0027] In order to verify the antibacterial effect of kelp oligosaccharides, the application set up multiple experimental groups, respectively:

[0028]

[0029]

[0030]

[0031]

[0032]

[0033] For each of the above groups, samples were taken to m...

Embodiment 2

[0048]The test results of the group A experiment were: the beer turbidity, color, total organic acids and total biogenic amines of the control group increased significantly, while the pH, total esters and total higher alcohols slightly decreased. Adding 70-90mg / L laminar oligosaccharides (molecular weight 1100-1300Da) to the wort to be fermented by beer can effectively inhibit beer spoilage bacteria, and the bacteriostatic rate can reach 98-100% for experimental bacteria. There was no significant difference in normal beer.

[0049]

[0050] The test results of the group B experiment were: the beer turbidity, color, total organic acids and total biogenic amines of the control group increased significantly, and the pH, total esters and total higher alcohols slightly decreased. Adding 50mg / L kelp oligosaccharide (molecular weight 900-1100Da) to the wort to be fermented by beer can effectively inhibit beer spoilage bacteria, and the bacteriostatic rate can reach 98-100% for exp...

Embodiment 3

[0056] Take the black lion beer produced by China Resources Snow Beer (Dalian) Co., Ltd. to repeat the above experiment. This beer has an original wort concentration of 9.0°P and an alcohol content of 3.6% (v / v). Beers with other wort concentrations and alcohol degrees can also be selected. , such as cooked beer, draft beer, draft beer, pale beer, dark beer, dark beer, dry beer, low alcohol beer and wheat beer, etc.

[0057] Add contaminating bacteria and kelp oligosaccharide bacteriostatic agent to the above-mentioned finished wine, and take the wine that adds polluting bacteria and does not add kelp oligosaccharide bacteriostatic agent as a control, as follows:

[0058]

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Abstract

The invention relates to beer spoilage bacterium inhibitor used in the beer production process and application thereof, and belongs to the technical field of microbial fermentation engineering. The bacterium inhibitor is food-grade kelp oligosaccharide with the molecular weight of 900-1400 Da. It is proved through experiments that being added into wheat juice waiting for beer fermentation, kelp oligosaccharide can ensure normal beer fermentation of beer yeast without inhibiting growth and metabolism of beer yeast; biological stability of beer can be effectively improved, and then shelf life of beer is prolonged; on the premise of not affecting physicochemical indexes and flavor of beer, safety and nutrition value of beer are improved.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation engineering, and in particular relates to a bacteriostatic agent used in the beer production process or finished beer and its application. Background technique [0002] Beer has long been considered a microbiologically stable drink due to the presence of certain concentrations of ethanol, hop substances and low pH. However, some beer spoilage bacteria can grow and multiply in beer, resulting in beer turbidity and flavor deterioration. These beer spoilage bacteria mainly include lactic acid bacteria, acetic acid bacteria, Bacteroides and gigantococcus, among which Lactobacillus brevis is the most important beer spoilage bacteria, and half of the beer spoilage events are caused by it. Therefore, it is very important to effectively control beer spoilage bacteria. Lysozyme has a strong inhibitory effect on lactic acid bacteria in beer, and does not affect the flavor and quality of bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02C12H1/14
CPCC12C5/02C12H1/14
Inventor 李宪臻俞志敏孙玉梅
Owner 李宪臻
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