Procedure for the production of probiotic wort extracts to produce malt-based beverages, comprises isolating special mash-acidifying bacterial strains from acidified malt mash, and culturing autoclaved malt wort over several culture lines

摘要

A procedure for the production of probiotic wort extracts for producing malt-based beverages, comprises isolating special mash-acidifying bacterial strains from acidified malt mash obtained through prolonged mashing at 50-60[deg]C, and culturing autoclaved malt wort over several culture lines at 55[deg]C, where the malt mash for the production of beer or lactic acid fermented beverages on cereal basis with or without alcohol, is inoculated with the cultured bacterial strains at 50-60[deg]C. The procedure for the production of probiotic wort extracts for producing malt-based beverages, comprises isolating special mash-acidifying bacterial strains from acidified malt mash obtained through prolonged mashing at 50-60[deg]C, and culturing autoclaved malt wort over several culture lines at 55[deg]C. The malt mash for the production of beer or lactic acid fermented beverages on cereal basis with or without alcohol, is inoculated with the cultured bacterial strains at 50-60[deg]C. The acidifying bacteria with increasing mashing duration, release cellulytic and proteolytic, phytase-, starch- and maltose- splitting enzymes under an acidification of the malt mash. The content of essential and trace elements, Kjeldahl nitrogen, glucose and other functionally active ingredients in the wort extracts, which are produced from malt mashes with brewery-analogous parameters after the realization of the usual rest times at 62-72[deg]C and which are used for the production of cereal beverages. The viscosity of the mashes and the associated filtration duration is reduced during the separation of the malt residue from the wort extract. Further acidifying strains are obtained by screening procedures, and the screened bacteria belong to the Bacillus coagulans. The lactic acid fermented beverages with a very high microbe count in 5.109 per ml of sample, is produced from these probiotic wort extract. The mash acidifying bacteria are suitable for the inoculation of conventional brewery-relevant wort extracts for manufacturing functional beverages with sweetness. The employed wort extract are at first pre-fermented with the acidifying strains at suitable temperatures and the maltose present in the substrate is hydrolyzed to glucose by the released amyloglucosidases. The wort extract is inoculated with the probiotic microbes in 2 days and is fermented. The malt enzymes are obtained from the malt mashes at 50-60[deg]C with the acidifying strains present in the logarithmic growth phase. The acidifying strains are separated effectively from the base medium by loading of the cleaning filter and filtration aids with a microbial- and/or soft-suspensions, which contain these acidifying strains and dissolving rubber materials forming appropriate layers. The procedure is tested with the iodine test whether a malt is present with appropriate enzymes with an optimum activity at a pH value of 4.2-4.5, and if that is the case, for the maximization of the yield, the pre-fermented mashes present at 50-60[deg]C is acidified to a pH value of 4.2-4.5 with a corresponding rest duration of 15-20 hours for obtaining the substrate used for beverage production, and if that is not the case, the rest phase is broken off at 50-60[deg]C after 5-7 hours, where in both the cases, the next rest phase is subsequently realized at 62[deg]C. Cereals are treated with an appropriate enzyme with a pH optimum of alpha-amylase of 4.2-4.5, to produce the malt. The mash-acidifying strains are employed in a similar way for the wort extract production from cereals, which are enzymatically split.