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BACTERIAL BEER‐SPOILAGE UNDER ANAEROBIC CONDITIONS
Author(s) -
Kulka Dora
Publication year - 1960
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.2050-0416.1960.tb01695.x
Subject(s) - brewing , yeast , food spoilage , bacteria , food science , biology , flora (microbiology) , bacillus subtilis , lactic acid , lactobacillus , fermentation , microbiology and biotechnology , biochemistry , genetics
Twenty pitching yeasts from different breweries in England and Scotland were used in a comparative brewing test and gave beers with withe variations of keeping standard on forcing anaerobically. Whilst in the worst instance the beer was sour in four days, several beers hardly acidified at all within the 36 days of the test. Lactic acid rods were the usual cause of acidification with pediococci developing only in four of the beers. In one beer no bacteria grew at all. Acidification frequently proceeded stepwise, with different members of the heterogeneous bacterial flora in pitching yeast growing up in orderly succession. Two observations, one suggesting antibiotic secretion by one yeast, and another phage infections of acid‐forming bacteria, are reported because of their potential practical significance.