PROCESS FOR MICROBIAL STABILIZATION OF BEER HUB, MICROBIOLOGICALLY STABILIZED BEER HUB AND THEIR APPLICATION

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 below 4, characterized in that the BSG: - is acidified before it reaches mycotoxin levels higher than 3μg / 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.