OBSERVATIONS ON SOME BEER SPOILAGE LAGTOBAGILLI
Open Access
- 4 March 1960
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 66 (2) , 151-154
- https://doi.org/10.1002/j.2050-0416.1960.tb06323.x
Abstract
A suitable medium for the quantitative determination of lactic bacteria is described and the summary of the results of two years experience shows medium and method to be useful for practical microbiological control. Two strains of lactobacilli capable of diacetyl production in beer have been isolated. Their characters are described in some detail and their significance in relationship to beer spoilage is outlined. The effect of pH change on the aerobic and anaerobic growth of a selection of beer lactobacilli is commented upon.Keywords
This publication has 2 references indexed in Scilit:
- Detection of Gas Production from Glucose by Heterofermentative Lactic Acid BacteriaJournal of General Microbiology, 1957
- Studies of lactic acid bacteria associated with brewery products. I.—identification of types isolated from beer and from yeastJournal of the Science of Food and Agriculture, 1954