Effect of lactic acid bacteria on yeast fermentation in the milk beer production

Abstract:The fermentation characteristic of milk by lactic acid bacteria and yeast was investigated.The effects of symbiotic fermentation on pH,titratable acidity,ethanol content and α-amino nitrogen were studied.The results showed that addition of lactic acid bacteria can not only enhance the growth rate of yeast,but also improve the flavor.In addition,the alcohol in beer was relatively low.