Effect of the ethanol content of beer on the heat resistance of a spoilage Lactobacillus
- 1 June 1989
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 66 (6) , 491-495
- https://doi.org/10.1111/j.1365-2672.1989.tb04569.x
Abstract
D‐values of a heterofermentative beer spoilage lactobacillus were measured at 55°C, 60°C and 65°C in beers containing 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 (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.This publication has 4 references indexed in Scilit:
- Studies on the Heat Resistance of Wild Yeasts and Bacteria in BeerJournal of the American Society of Brewing Chemists, 1982
- Influence of Wine Composition on the Heat Resistance of Potential Spoilage OrganismsApplied Microbiology, 1975
- Influence of Wine Composition on the Heat Resistance of Potential Spoilage OrganismsApplied Microbiology, 1975
- Thermal Death Time Studies on Beer Spoilage Organisms–IProceedings. Annual meeting - American Society of Brewing Chemists, 1951