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Анотація
У роботі представлено огляд сучасних біотехнологічних підходів до виробництва кислих стилів пива з акцентом на використання молочнокислих бактерій (МКБ) як засобу контрольованого підкислення. Кислі стилі пива набули широкої популярності серед споживачів завдяки своєму яскравому смаковому профілю, що формується за участі різних груп мікроорганізмів. Зокрема, ключову роль у цьому процесі відіграють МКБ, які здатні утворювати молочну кислоту, знижуючи pH сусла та забезпечуючи мікробіологічну стабільність готового продукту. Описано особливості різних технологічних підходів до виробництва кислих стилів: спонтанного бродіння (традиційні ламбіки), змішаного бродіння (американські кислі елі), підкислення у чані (kettle souring), первинного підкислення (primary souring), а також менш поширених методів, таких як кисле затирання чи попереднє підкислення солоду. Увагу приділено перевагам методу kettle souring, який дозволяє здійснювати процес підкислення до основного бродіння, забезпечуючи повторюваність якості, скорочення часу виробництва та спрощення контролю за технологією. У результаті аналізу даних літератури визначено, що серед МКБ найбільш перспективними для використання у пивоварінні є представники факультативно та облігатно гетероферментативних МКБ. Найбільше досліджень на сьогодні приділено таким видам МКБ, як: Lactiplantibacillus plantarum, Lacticaseibacillus paracasei та Levilactobacillus brevis, які мають здатність до росту у пивному суслі, швидкому зниженню його pH та створення особливого органолептичного профілю напою. Разом із тим, наголошено на обмеженій кількості штамів МКБ, придатних до використання в умовах виробництва кислих стилів пива, та необхідності подальших досліджень, спрямованих на ізоляцію, селекцію та біохімічну характеристику нових технологічно цінних культур, а також оптимізацію умов їх культивування.
Ключові слова:
пивоваріння, мікробіота, молочнокислі бактерії, Lactobacillaceae, підкислення у чані, змішане бродіння, молочнокисле бродіння
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Як цитувати
Khablenko, A., Danylenko, S., Dugan, O., Polishchuk, V., Yalovenko, O., & Holubchyk, D. (2025). БІОТЕХНОЛОГІЧНІ АСПЕКТИ ВИРОБНИЦТВА КИСЛИХ СТИЛІВ ПИВА. Food Science and Technology, 18(4). https://doi.org/10.15673/fst.v18i4.3146
Номер
Розділ
Біопроцеси, біотехнологія харчових продуктів, БАР
Посилання
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