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Process for microbial stabilization of beer broth, microbiologically stabilized beer broth and application thereof
Process for microbial stabilization of beer broth, microbiologically stabilized beer broth and application thereof
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机译：啤酒肉汤的微生物稳定化方法，微生物稳定化的啤酒肉汤及其应用
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摘要
Process for microbiologically stabilizing fresh beer broth (BSG), the process comprising the steps of: - producing a maize-containing barley ma - separating the mash from BSG; - collecting the BSG; - acidifying the BSG to a pH lower than 4, characterized in that the BSG: - is acidified before it reaches mycotoxin levels higher than 3 µg / kg ochratoxin A (OTA), higher than 750 µg / kg deoxynivalenol (DON), higher than 20 µg / kg nivalenol (NIV), and higher than 75 µg / kg zearalenone (ZEA) and / or a colony content does not exceed 103 CFU / g MS-BSG total aerobic bacteria and; not higher than 103 CFU / g MS-BSG fungi and; not higher than 10³ CFU / g MS-BSG yeast and; not higher than 10³ CFU / g MS-BSG mesophilic aerobic bacteria and; not higher than 10³ CFU / g MS-BSG total anaerobic bacteria, after a week of storage at 25 ° C
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机译：微生物稳定新鲜啤酒肉汤（BSG）的方法，该方法包括以下步骤：-生产含玉米的大麦麦芽; -将马铃薯泥与BSG分开; -收集BSG; -将BSG酸化至低于4的pH，其特征在于BSG：-在其霉菌毒素水平达到高于3 µg / kg och曲毒素A（OTA），高于750 µg / kg脱氧雪腐酚（DON）之前被酸化20 µg / kg的新戊烯醇（NIV），以及高于75 µg / kg的玉米赤霉烯酮（ZEA）和/或菌落含量不超过103 CFU / g MS-BSG的总需氧细菌;以及不高于103 CFU / g MS-BSG真菌和;不高于10³CFU / g MS-BSG酵母，并且不高于10³CFU / g MS-BSG中温需氧菌;在25°C储存一周后，不高于10³CFU / g MS-BSG总厌氧菌
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