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ANTIMICROBIAL ACTIVITY OF HOP OIL EMULSION
Author(s) -
Boatwright Judith
Publication year - 1976
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.2050-0416.1975.tb06957.x
Subject(s) - food spoilage , emulsion , antimicrobial , hop (telecommunications) , food science , chemistry , contamination , biology , bacteria , organic chemistry , ecology , computer science , computer network , genetics
Beer spoilage organisms added to hop oil emulsion rapidly die. Thus the emulsion is not a potential source of contamination of beer. However, the antimicrobial activity of the emulsion is insufficient to retard spoilage of beer contaminated from other sources.