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SPOILAGE BACTERIA IN BREWING—A REVIEW
Author(s) -
Ault R. G.
Publication year - 1965
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.2050-0416.1965.tb06362.x
Subject(s) - brewing , bacteria , food spoilage , acetic acid bacteria , flora (microbiology) , acetic acid , food science , biology , microbiology and biotechnology , fermentation , biochemistry , genetics
The taxonomy and methods of identification of bacteria which may be of importance in brewing are discussed, and a survey is made of the variations in microbiological flora found at different stages in the brewing process, from wort cooling to beer in trade. Lactobacilli are the most important potential beer spoilage organisms, but the aerobic acetic acid bacteria may, in certain circumstances, be troublesome. Methods suitable for increasing the sensitivity of microbiological control are outlined.