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KMID : 0364820200560040368
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Korean Journal of Microbiology
2020 Volume.56 No. 4 p.368 ~ p.379
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Evaluation of sour beer using kimchi lactic acid bacteria
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Lee Ha-Yeon
Lim Jae-Geel
Ko Yun-Mi
Goh Yoon-Ji
Choi Sung-Jin
Ham Jin-Kwan
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Abstract
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Lactic acid bacteria (LAB) have been used in souring mash or wort to produce traditional sour beer styles such as lambic and gueuze, through spontaneous fermentation. This method, however, is time-consuming, thus, many brewers prefer a faster method using LAB starters. In this study, we evaluated the fermentation properties of 18 LAB strains isolated from South Korean kimchi for use in a souring starter. All strains were assessed for acidification, exopolysaccharide (EPS) production, diacetyl production, hop resistance, and β-glucosidase activity. As a result, three strains (Lactiplantibacillus pentosus L213, Limosilactobacillus fermentum L240, Lactiplantibacillus plantarum AFY-10) selected exhibited low pH, non EPS and diacetyl production, and β- glucosidase activity. Analysis of properties, including LAB count, pH, lactic acid, and acetic acid of the three kimchi-strain sour beers were evaluated against sour beer fermented with Sour Pitch. The fermentation characteristics of each sour beer, including free sugar, alcohol by volume, pH, attenuation, foam stability, diacetyl, and free amino nitrogen (FAN) were also compared. Multivariate analysis of variance of volatile aroma compounds distinguished the three kimchi LAB-strain beers from the Sour Pitch-strain beer. We anticipate that kimchi LAB may be a promising starter for sour beer production.
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KEYWORD
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beer, kimchi, lactic acid bacteria, souring, sour beer
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