- Title
- The effect of water-soluble vitamins on spoilage organisms in beer
- Creator
- Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank
- Date
- 2010
- Type
- Text; Conference paper
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/36788
- Identifier
- vital:5121
- Abstract
- The vitamin content of beer and brewing related products might not only be of interest from a human health perspective, but determining their presence and relative quantities might also help to understand the role they play in product stability. Water-soluble vitamins are important in the brewing industry, as they are essential nutrients for yeasts and potential spoilage organisms. The presence of particular vitamins in beer has been linked to deterioration (light strike) and it is possible that many vitamins may be linked to increased bacterial spoilage potential in beer. There is strong evidence to support that lactic acid bacteria require a variety of vitamins in order to grow effectively and can aid in the increased spoilage of beer and beer related products. This study investigates the effect of a variety of water-soluble vitamins on the growth of commonly found spoilage organisms, Lactobacillus brevis and Pediococcus damnosus.
- Publisher
- Queensland, Australia Institute of Brewing and Distilling, Asia Pacific Section
- Relation
- 31st Asia Pacific Convention 2010
- Rights
- Copyright The Authors
- Rights
- Open Access
- Rights
- This metadata is freely available under a CCO license
- Subject
- Thiamine; Riboflavin; Beer; Lactic acid bacteria
- Full Text
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