beer spoilage bacteria

July 28, 2022

Brevis a popular strain of the Lactobacillaceae family survives so well in beer that it has been isolated for use in some sour beer recipes. The power to make the right choice.

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Strictly anaerobic beer-spoilage bacteria are a group of evolutionarily and physiologically related microorganisms.

. For brewing industry beer spoilage bacteria have been problematic for centuries. Internationally recognized pathogens quality indicators and bacterial spores with insight into how they are transmitted how they can be prevented how they can be detected and controlled the risks for consumers the industries concerned as well as the solutions available. They include some lactic acid bacteria such as Lactobacillus brevis Lactobacillus lindneri and Pediococcus damnosus and some Gram-negative bacteria such as Pectinatus cerevisiiphilus Pectinatus frisingensis and Megasphaera cerevisiae.

The Lactobacillus one of the most common beer spoilers is often hop resistant and can cause the beer to taste sour from the lactic acid it produces and consists of a silky turbidity. Unlike other brewery related spoilage microbes they require a nearly oxygen-free environment to grow in beer. The first species were discovered only in the late 1970s.

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