Bioprotective potential of lactic acid bacteria in malting and brewing.

摘要: Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and popularly used in food fermentation to enhance the sensory, aromatic, textural properties of food. These microorganisms well recognized for biopreservative properties, which achieved through production antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, other metabolites. The antifungal activity certain LAB is less characterized, but organic acids, yet uncharacterized proteinaceous compounds, cyclic dipeptides can inhibit growth some fungi. A variety microbes carried on materials beer brewing, rendering process susceptible contamination often resulting spoilage inferior quality finished product. application antimicrobial-producing at various points malting brewing could help negate this problem, providing an added hurdle organisms overcome leading a higher beer. This review outlines bioprotective potential its specific reference industry.