Microbiological stability of live beer produced, not subjected to the processes of filtration and pasteurization
2011
Makarewicz, M. | Poreda, A. | Drozdz, I. | Zdaniewicz, M.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Fermentacji i Mikrobiologii Technicznej
Minimization of beer ageing and reduction of the impact of unwanted microflora, which lead to the extension of the shelf life are the challenges that modern brewing is facing nowadays. The purpose of this study was to determine the microbiological stability of live beer produced, not subjected to the processes of filtration and pasteurization. In the study we determined the yeast cells count during storage and the growth of unwanted microbes was observed. It was concluded that wheat beer was characterized by the highest yeast cell count and viability, and this influenced the total number of bacteria - limiting their ability to grow in beer during storage
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