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OBSERVATIONS ON SOME BEER SPOILAGE LAGTOBAGILLI
Author(s) -
Harris J. O.,
Watson W.
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.tb06323.x
Subject(s) - food spoilage , food science , diacetyl , anaerobic exercise , lactobacillus , bacteria , lactic acid , chemistry , brewing , biology , fermentation , physiology , genetics
A suitable medium for the quantitative determination of lactic bacteria is described and the summary of the results of two years experience shows medium and method to be useful for practical microbiological control. Two strains of lactobacilli capable of diacetyl production in beer have been isolated. Their characters are described in some detail and their significance in relationship to beer spoilage is outlined. The effect of pH change on the aerobic and anaerobic growth of a selection of beer lactobacilli is commented upon.