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PRACTICAL EXPERIENCE WITH RAPID METHODS OF DETECTING YEASTS IN BREWERIES
Author(s) -
Day A.,
Meyling J. C.
Publication year - 1983
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.2050-0416.1983.tb04167.x
Subject(s) - brewing , aseptic processing , saccharomyces , bottling line , yeast , chemistry , food science , chromatography , microbiology and biotechnology , biology , saccharomyces cerevisiae , fermentation , wine , biochemistry
The routine use of rapid methods of detecting yeasts in brewing control laboratories is discussed. A modified microcolony procedure exploiting epifluorescence is used to monitor packaging of sterile beer. Saccharomyces diastaticus , which is a potentially serious contaminant during aseptic bottling of lager can be recovered selectively by incubation at 37°C. Neither method is specific for a single species and further rapid identification can be carried out using the API carbohydrate diagnostic system.