A study the production of malt beverage

In this study, the production of malt beverage from unhopped malt wort using lactic acid bacteria of Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus rhamnosus was aimed. Sterile malt worts with sugar gravity of 6 % and 10 % inoculated by lactic acid bacteria were left for lactic acid fermentation. Total aciditiy, pH and total viable lactic acid bacteria were analysed during fermantation. At the end of the fermentation, malt beverages were racked to remove the lees? and chemical and sensory analyses were perfomed.During fermentation, pH decreased with a concomitant increase of the total acidity. The counts of total viable lactic acid bacteria rised significantly with the maximum numbers of 8.84- 8.89 log kob/mL, with the exception of the level of malt beverage made by malt wort containing 6 % sugar inoculated by Lactobacillus delbrueckii. Then, the numbers of lactic acid bacteria slowly dropped.According to the results of chemical analyses, in malt beverages, obtained from 6 % sugar gravity wort the total acidity (as lactic acid), pH and lactic acid contents were in the range of 4.37-7.89 g/L, 3.13-3.23 and 3.17-5.56 g/L, respectively total acidity as lactic acid, pH and lactic acid varied from 7.36-9.70 g/L, 3.02-3.33, 5.55-7.87 g/L in malt beverages obtained from 10 % sugar gravity wort. Unfermented sugars were also determined in malt beverages.According to the results of sensory analyses, the most preferred malt beverages were the sample produced by Lactobacillus fermentum from 6 % sugar gravity wort and the one made by Lactobacillus rhamnosus from 10 % sugar gravity wort.Keywords: Fermented malt beverages, Lactic acid fermentation, Lactic acid bacteria