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Distribution of Bacterial Contaminants in a South African Lager Brewery
Author(s) -
VUUREN H. J. J.,
LOOS M. A.,
LOUW H. A.,
MEISEL R.
Publication year - 1979
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1979.tb01202.x
Subject(s) - acetic acid bacteria , yeast , fermentation , bacteria , food science , acetobacter , biology , acetic acid , contamination , food spoilage , lactobacillus , microorganism , botany , microbiology and biotechnology , ecology , biochemistry , genetics
Bacteria isolated from contaminated pitching yeast, fermenting wort and beer samples from a South African lager brewery over a one‐year period were tentatively identified by an improved, rapid diagnostic procedure as pediococci (41%), homofermentative lactobacilli (5%), heterofermentative lactobacilli (9%), Acetobacter spp. (7%), Gluconobacter spp. (13%) and Hafnia protea (25%). Pediococci and lactobacilli dominated samples taken from fermentation, storage and ‘bright’ beer tanks but were absent from pitched wort samples, from collection vessels and the single pitching yeast sample investigated. Acetic acid bacteria and H. protea were widely distributed in collection vessel, fermentation and storage tank samples, and H. protea was isolated from recycled pitching yeast.