Kvasny Prum. 1962; 8(2): 25-28 | DOI: 10.18832/kp1962003

Beer - the product of microbial activity.Peer-reviewed article

F. HLAVÁČEK

The article deals with the microbial activity in beer and underlines its effect upon the quality of the final product. Results of recent research works explaining the relation between the changes taking place in extract and microbial activity are discussed. Microbial activity effects the proportion of fermentation metabolites, vitamins, amino acids, trace elements and some other components determining the nutritive and dietetic properties of beer.
(In Czech, English summary only)

Keywords: beer, microbial activity, quality

Published: February 1, 1962