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SOME ASPECTS OF BEER SPOILAGE BY MICRO‐ORGANISMS
Author(s) -
Rainbow C.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02683.x
Subject(s) - fastidious organism , food spoilage , lactic acid , food science , acetic acid , bacteria , chemistry , microorganism , acetic acid bacteria , biology , biochemistry , genetics
Brewery lactobacilli are fastidious organisms, requiring for growth exogenous sources of a number of amino acids and growth factors. A complex requirement for CO 2 and oxygen has also been observed for one strain. Those acetic acid bacteria likely to be encountered in the brewery are less fastidious and in some cases utilize ammonia as sole source of nitrogen, provided a suitable organic acid ( e.g ., lactic acid) is present. The composition of beer is such that it will supply, with a few possible exceptions, the requirements for growth of both lactic and acetic spoilage bacteria. Well‐attenuated beers contain minimum concentrations of essential bacterial nutrients and are therefore less prone to spoilage than are poorly‐attenuated beers.