- Title
- The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer
- Creator
- Hucker, Barry; Christophersen, Melinda; Vriesekoop, Frank
- Date
- 2017
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/156153
- Identifier
- vital:11396
- Identifier
-
https://doi.org/10.1002/jib.385
- Identifier
- ISSN:0046-9750
- Abstract
- Beer is generally considered a stable product owing to its intrinsic ‘unfavourable’ conditions (hops, alcohol, low oxygen, etc.) that inhibit the growth of pathogenic microorganisms. However spoilage microorganism such as Lactobacillus brevis, Pediococcus damnosus, Acetobacter aceti, Zymomonas mobilis and various wild yeasts (e.g. Brettanomcyes spp.) can have significant detrimental effects on the organoleptic properties of the final product. The presence of essential vitamins, such as thiamine and riboflavin, can help to enhance the growth of these microorganisms, accelerating the rate of spoilage. The presence of thiamine had a noticeable effect on the lactic acid productivity of L. brevis and P. damnosus, acetaldehyde productivity of Z. mobilis and acetic acid production of Brettanomyces spp., while riboflavin enhanced 2,3-pentanedione production by P. damnosus and Brettanomyces spp. Copyright © 2017 The Institute of Brewing & Distilling. Copyright © 2017 The Institute of Brewing & Distilling
- Publisher
- John Wiley and Sons Inc.
- Relation
- Journal of the Institute of Brewing Vol. 123, no. 1 (2017), p. 24-30
- Rights
- Copyright © 2017 The Institute of Brewing & Distilling
- Rights
- This metadata is freely available under a CCO license
- Subject
- 09 Engineering; 03 Chemical Sciences; 06 Biological Sciences; Beer; Riboflavin; Spoilage; Thiamine; Vitamins
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