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APPROACHES TO RAPID MICROBIAL MONITORING IN BREWING
Author(s) -
Hope C. F. A.,
Tubb R. S.
Publication year - 1985
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.2050-0416.1985.tb04298.x
Subject(s) - brewing , automation , context (archaeology) , process (computing) , biochemical engineering , computer science , process engineering , microbiology and biotechnology , environmental science , engineering , biology , food science , fermentation , mechanical engineering , paleontology , operating system
Current practices in microbial monitoring in brewing rely heavily on conventional plate counts and forcing tests. Such tests, which require a sufficient time for microbial growth, provide a historical record, but are of limited use in process control. A primary need is for rapid and sensitive procedures which detect viable organisms. The means to distinguish organisms which can spoil from those which are benign, and the automation of procedures, are secondary considerations. Evaluating available methods for rapid microbial monitoring in the context of brewing industry requirements has identified areas for further development.