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Effect of the ethanol content of beer on the heat resistance of a spoilage Lactobacillus
Author(s) -
ADAMS M. R.,
O'BRIEN P. J.,
TAYLOR G. T.
Publication year - 1989
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.1365-2672.1989.tb04569.x
Subject(s) - food science , ethanol content , ethanol , food spoilage , chemistry , alcohol , pasteurization , fermentation , lactobacillus , alcohol content , bacteria , biochemistry , biology , genetics
D ‐values of a heterofermentative beer spoilage lactobacillus were measured at 55°C, 60°C and 65°C in beers containing <0·05% to 4·4% v/v ethanol. Z ‐values for the different beers varied between 9·17 and 12·13°C. At each temperature an increase in ethanol reduced the measured D ‐value. The maximum, 5·01 min was observed in alcohol‐free beer (<0·05%) at 55°C and the minimum, 0·31 min, at 60°C and 65°C in beer containing 4·4% ethanol. D ‐values could be increased by prior growth in the presence of ethanol. They could be reduced by adding ethanol to alcohol‐free beer or by increasing its hop extract content. The implications for the pasteurization of low‐alcohol beers are discussed.