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KMID : 0380619820140010057
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 1 p.57 ~ p.62
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Studies on Preparation of Lactic Acid Fermented Beverages from a Malt Syrup
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Abstract
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The possibility of developing new kinds of lactic acid beverage from a malt syrup was studied. The optimum sugar concentration of malt syrup for the cultivation of lactic acid bacteria was 10°Bx. The acidity of the fermented malt syrup was improved by the supplement of yeast extract(0.5%) or sodium citrate(0.08%). Though the activity of Lactobacillus lactis in malt syrup was superior to other strains, sensory test indicated that the mixed culture of Lactobacillus lactis and Streptococcus diacetilactis was better because of masking malt flavour. The changes in acidity and viable cells of malt syrup during the lactic fermentation were not so good as skim milk medium, but malt syrup medium containing milk(50 : 50) was nearly similar to skim milk medium. In the sensory scores among samples, no significant differences(P$lt;0.05) were noted between fermented milk and fermented malt syrup containing milk, but fermented malt syrup showed a poor quality. However fermented malt syrup was not inferior to marketing lactic fermented fruit juices with regards to the lactic acid fermented beverage type.
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