Kvasny Prum. 1973; 19(8): 171-173 | DOI: 10.18832/kp1973015

Flocculation in bottled beer due to yeast contamination.Peer-reviewed article

J. ŠAVEL

The article deals with the yeast contamination of bottled beer. The keeping quality of contaminated beer was very low, i.e. from 3 to 5 days and it was turbid due to the presence of typical agglomerates of yeast cells. One yeast strain isolated from aggregates was found to be able to cause the described contamination alone. The characteristic property of the strain in question is its ability to form in beer agglomerates resembling- as far their shape is concerned - chewing gum. The strain was identified as belonging to the Saccharomyces family. Apparently it is one flocculating Saccharomyces cerevisiae kind, but among 20 know Saccharomyces strains none was found with comparable properties. Characteristic agglomerates appear in beer and there is no sign of them in wort. Most likely the yeast cells in agglomerates are held together by hydrogen bonds.
(In Czech, English summary only)

Keywords: bottled beer, contamination

Published: August 1, 1973