Possibilities of mash biological acidification during the wort production: influence of temperature of cultivation on the lactic acid and diacetyl production of strains Lactobacillus.

The influence of the temperature of cultivation on the biosynthesis of lactic acid and diacetyl was studied. The dynamics of obtaining lactic acid and diacetyl at 28, 37 and 50 С is traced. It was found that the temperature of fermentation influences the production of lactic acid less and diacetyl production more. Strain Lactobacillus casei ssp. rhamnosus 1013 is not suitable for biological acidification of mash because of the large amount of diacetyl from 3,80 to 6,20 mg/l/dm. In contrast Lactobacillus delbrueckii 1 and Lactobacillus delbrueckii ssp. bulgaricus M3 are suitable for biological acidification, because the amount of diacetyl varies within the range 1,20 -1,76 mg/L for . Lactobacillus delbrueckii 1 and 0,90-1,20 mg/L for Lactobacillus delbrueckii ssp. bulgaricus M3.