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Kaffircorn malting and brewing studies. II. —Studies on the microbiology of Kaffir beer
Author(s) -
Van Der Walt J. P.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740070203
Subject(s) - brewing , food spoilage , food science , lactic acid , fermentation , acetic acid , candida krusei , yeast , chemistry , ethanol fermentation , bacteria , wine , acetic acid bacteria , biology , candida tropicalis , biochemistry , genetics
The three main microbiological conversions in the production of kaffir beer have been studied, viz.: the souring of the mash by lactic acid bacteria, the alcoholic fermentation of the wort by a variety of yeasts generally present on the malt used in the conversion and, finally, the spoilage due to volatile acid formation. It was found that in breweries where no temperature control was practised during souring, a very heterogeneous lactic acid microflora developed. Eight species were recognized. In the subsequent alcoholic fermentation twenty different yeast species were isolated from beers. Saccharomyces cerevisiae, Candida krusei and Kloeckera apiculata were found to be the predominant species. The spoilage due to excessive acetic acid formation was found to be caused by the development of the common malt and beer Acetobacter species.