Application of lactic acid bacteria in winemaking industry and condiments
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Last Update: 2020-06-21
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Source: Internet
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Author: User
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"Theuse of lactic acid bacteria in the winemaking industryIn the brewing process of solid liquor, lactic acid bacteria use sugars to produce lactic acidLactoic acid and ethanol esterification form ethyl lactateMake the flavor of liquor more rich, so as to improve the quality of liquorAdd the appropriate amount of lactic acid bacteria to improve the quality of the liquor during the brewing process of liquid liquorlactic acid can also be used to produce acidified malts, so lactic acid bacteria are also used in beer brewingBioacidized beer contains a moderate amount of polyphenols and more reduced substances, so that the antioxidant properties of beer improve, enhance the soft tasteBioacidization technology can improve the fermentation degree of the final beer, improve the filtration performance of wheat juice, improve the biostability of beer, reduce the color of beerLactobacillus produces a variety of anti-bacterial substances to keep beer freshin the wine storage process, due to the growth and reproduction of lactic acid bacteria such as cyllonbacteria, bacillus, so that the malic acid in the wine de-base effect, the production of sour taste softer lactic acid, thereby reducing the acidity of the wine, pH increased 0.3-0.5, increased the aroma of the wine, so that the wine flavor is betterrice wine taste mellow andRich in a variety of amino acidsRice wine fermentation is mainly lactic acid bacteria, and lactic acid and ethanol reaction to produce esters, giving rice wine special flavorBy controlling the number of lactic acid bacteria, the fermentation cycle and quality stability of rice wine can be regulatedthe application oflactic acid bacteria in condiments lactic acid bacteria is an important microorganism to promote the formation of its flavor substances in the process of brewing soy sauce Artificial inoculation of lactic acid bacteria can make soy sauce rich, delicious thick, good flavor, good texture It promotes the ripening of the sauce, breaks down glucose to produce lactic acid, and reacts with the ethanol produced by yeast to produce ethyl lactate, which improves the flavor of soy sauce When the liquid is deeply fermented into vinegar, lactic acid bacteria metabolize organic acid, diacetyl and so on are the main flavor substances in vinegar
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