Исследование возможности применения молочнокислых бактерий в пивоварении

Abstract

In this paper, researches have been conducted to study the possibility of using Lactobacillus, Streptococcus thermofilus, Streptococcus thermofilus + Lactobacterium bulgaricum, Bifidobacterium and Bifidobacterium longum in brewing. It was found that the pretreatment of wort using lactic-acid bacteria can improve the taste and characteristics of beer brand Berliner Weisse. The best results were shown by beer samples obtained using Lactoba-cillus.