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THE INFLUENCE OF HAFNIA PROTEA (OBESUMBACTERIUM PROTEUS) ON BEER FLAVOUR
Author(s) -
Priest F. G.,
Hough J. S.
Publication year - 1974
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.2050-0416.1974.tb03631.x
Subject(s) - hafnia , isobutanol , chemistry , proteus , food science , strain (injury) , fusel alcohol , biology , organic chemistry , biochemistry , fermentation , alcohol , escherichia coli , cubic zirconia , ceramic , anatomy , gene
Numerous strains of Hafnia protea (originally Obesumbacterium proteus ) were grown in brewer's wort in the absence and presence of Saccharomyces cerevisiae . The presence of H. protea gave rise to increased levels of n‐propanol, isobutanol, isopentanol, dimethyl sulphide, dimethyl disulphide and 2,3‐butanediol in finished beer. Concentrations of dimethyl sulphide and dimethyl disulphide varied according to the bacterial strains, but the increased levels of fusel alcohols and 2,3‐butanediol were strain‐independent.