APPROACHES TO RAPID MICROBIAL MONITORING IN BREWING

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Abstract
Current practices in microbial monitoring in brewing rely heavily on conventional plate counts and forcing tests. Such tests, which require a sufficient time for microbial growth, provide a historical record, but are of limited use in process control. A primary need is for rapid and sensitive procedures which detect viable organisms. The means to distinguish organisms which can spoil from those which are benign, and the automation of procedures, are secondary considerations. Evaluating available methods for rapid microbial monitoring in the context of brewing industry requirements has identified areas for further development.