Iodophors as an aid to sanitation in beer canning plants

Publisher Website
Google Scholar
Abstract
Summary: The ability of nine commercial iodophor preparations to control yeast infection was determined in the presence and absence of organic matter. Well buffered formulations demonstrated superior disinfection even in the presence of 3–4% beer, at which concentration the weakly buffered iodophors were inactivated. A study on an iodophor, commonly used in breweries, indicated that the biocidal activity was unaffected by pH and only marginally influenced by temperature, whereas sodium hypocholorite controls were sensitive to both. Tests with the same showed that yeast ascospores were about ten times more resistant than vegetative cells.

This publication has 2 references indexed in Scilit: