THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR
Open Access
- 8 July 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (4) , 370-376
- https://doi.org/10.1002/j.2050-0416.1974.tb03631.x
Abstract
Numerous strains of Hafnia protea (originally Obesumbacterium proteus) were grown in brewer's wort in the absence and presence of Saccharomyces cerevisiae. The presence of H. protea gave rise to increased levels of n-propanol, isobutanol, isopentanol, dimethyl sulphide, dimethyl disulphide and 2,3-butanediol in finished beer. Concentrations of dimethyl sulphide and dimethyl disulphide varied according to the bacterial strains, but the increased levels of fusel alcohols and 2,3-butanediol were strain-independent.Keywords
This publication has 18 references indexed in Scilit:
- THE CONCENTRATION AND SIGNIFICANCE OF PYRUVATE IN BEERJournal of the Institute of Brewing, 1973
- The Taxonomic Position of Obesumbacterium proteus, a Common Brewery ContaminantJournal of General Microbiology, 1973
- Production of Volatile Sulfur Compounds by MicroorganismsAnnual Review of Microbiology, 1972
- BIOCHEMICAL PHYSIOLOGY OF OBESUMBACTERIUM PROTEUS, A COMMON BREWERY CONTAMINANTJournal of the Institute of Brewing, 1972
- Plural and Multiple Scattering of Fast Electrons in GasesPhysics of Fluids, 1970
- Variational Principles for a Rarefied Gas Flow past an Arbitrary Three-Dimensional BodyPhysics of Fluids, 1970
- On the Load Capacities of Novikov GearsBulletin of JSME, 1969
- Mechanism of Diacetyl Formation in Yeast FermentationNature, 1968
- Separation of diacetyl, acetoin, and 2,3-butylene glycol by salting-out chromatographyAnalytical Biochemistry, 1968
- CONDITIONS CONTROLLINGFLAVOBACTERIUM PROTEUSIN BREWERY FERMENTATIONSJournal of the Institute of Brewing, 1965