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Soil Films in the Beverage Industry: A Review
Author(s) -
Mamvura T. A.,
Iyuke S. E.,
Cluett J. D.,
Paterson A. E.
Publication year - 2011
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.2050-0416.2011.tb00511.x
Subject(s) - soil water , corrosion , environmental science , beverage industry , contamination , pulp and paper industry , heat exchanger , food industry , bioreactor , extracellular polymeric substance , environmental chemistry , chemistry , waste management , environmental engineering , materials science , metallurgy , food science , soil science , ecology , bacteria , biofilm , engineering , business , geology , biology , mechanical engineering , paleontology , organic chemistry , commerce
This article provides an overview of the formation of soil films, their composition, effects and control measures that can be applied in the beverage industry, focusing on the negative aspects of their formation. The positive aspects utilised in bioreactors and fermentation reactions will not be reviewed here. Soils gain access to equipment surfaces and these form soil films that are an assembly of microbial cells, organic and inorganic foulants, irreversibly attached to a surface, and enclosed in an extracellular polymeric substance (EPS) matrix. The EPS is vital in the structure and functioning of different soil film communities. Soil films are responsible for the deterioration of water and corrosion in water distribution systems, food contamination, reduced product quality in the beverage industry, infection on medical surfaces, plaque build up on teeth, increase in fuel costs on ships, decrease in heat transfer in heat exchangers and deterioration of metal due to microbial activity during microbiologically influenced corrosion (MIC).