- Title
- 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly
- Creator
- Vriesekoop, Frank; Krahl, Moritz; Hucker, Barry; Menz, Garry
- Date
- 2013
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/46104
- Identifier
- vital:5402
- Identifier
-
https://doi.org/10.1002/jib.49
- Identifier
- ISSN:2050-0416
- Abstract
- Beer is a beverage that is produced in a multistage process, where some stages of that process are intentionally influenced by microorganisms, while at other stages of the production process microorganisms are actively discouraged. Most of the intentional microbial activity is facilitated by yeast; however bacteria also play an influential role in beer production. This paper will describe the beneficial role of bacteria in the beer production process (the Good), but will also pay due attention to the negative influences bacteria might have on the quality of beer as a commodity (the Bad), and the properties of beer that have given it the status of an inherently safe food for human consumption with regards to disease-causing bacteria (the Ugly). Copyright (C) 2013 The Institute of Brewing & Distilling; C1
- Relation
- Journal of the Institute of Brewing Vol. 118, no. 4 (2013), p. 335-345
- Rights
- © 2013 The Institute of Brewing & Distilling
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- 09 Engineering; Beneficial bacteria; Spoilage bacteria; Pathogenic bacteria; Lactic-acid bacteria; Gram-negative bacteria; Helicobacter-pylori; Infection; Beer-spoilage; Lactobacillus-brevis; Carbon-dioxide; Obesumbacterium-proteus; Wort enterobacteria; Antifungal activity; Hop resistance
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