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This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in
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Gram negative facultative bacteria of the genus Zymomonas can spoil primed cask conditioned beer and cider.

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There is a wide range of Enterobacteraeceace which are found within brewery environments and they serve as indicator microorganisms for hygiene and sanitation. Gram negative strictly anaerobic bacteria such as Pectinatus and Megasphaera have recently emerged as a significant threat due to the improvement in reduction of oxygen levels in beer and an increase in production of unpasteurised beer.

Pectinatus and Megasphaera are sensitive to routine cleaning agents used in breweries, but they can survive and proliferate in biofilms eventually causing spoilage of beer.


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This review focuses on Gram negative aerobic, facultative anaerobic and strictly anaerobic brewery related spoilage bacteria. Related Articles:.

Beer: A Quality Perspective

Date: December 31, Date: February 24, Date: May 30, Date: March 11, Skip to search form Skip to main content. Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties.


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    Beer A Quality Perspective Handbook of Alcoholic Beverages

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