Effect of lactic acid bacteria in combination with yeast on fermentation of wort

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

“…The transformation of starch as raw material into alcohol as the desired end product requires only two core processes of brewing: (1) the saccharification of starch into mono-and oligosaccharides, and (2) the alcoholic fermentation of the resulting sugars into ethanol [19]. Such a broad definition encompasses beverages as different as South African kaffir [20], the bili bili [21] in Chad, British porter [22], southern German Weißbier [23], Belgian lambic [24], and some types of Peruvian chicha [25]. Nearly all of the aforementioned, as well as most other known, beer types are based on malted cereals, the growing germ providing the enzymes necessary for starch saccharification [20][21][22][23][24][25][26].…”

“…Such a broad definition encompasses beverages as different as South African kaffir [20], the bili bili [21] in Chad, British porter [22], southern German Weißbier [23], Belgian lambic [24], and some types of Peruvian chicha [25]. Nearly all of the aforementioned, as well as most other known, beer types are based on malted cereals, the growing germ providing the enzymes necessary for starch saccharification [20][21][22][23][24][25][26]. Other mechanisms of saccharification utilise the low initial content of endogenous amylases in the unmalted grain, as in boza [27] and in kvass [28,29], on the amylases from human saliva as in some chicha types [25], or on those extracted from kōji fungi as used for the pre-products in sake production [30].…”