Kvasny Prum. 1974; 20(7): 149-153 | DOI: 10.18832/kp1974020

Effects of contaminating yeast cells upon the keeping quality of beer.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ, A. ŘEŘICHOVÁ

The authors have studied the relation between the amount of contaminating yeast cells and stability of 135 samples of bottled beer brewed by 12 different breweries. Immediately after bottling a series of analyses was carried out to determine the total amount of yeast cells, as well as the numbers of contaminating ones and their propagating ability in beer. Two methods were applied viz.: crystal violet method and jodo-acetic acid one. Generally the iodo-acetic acid method detects more contaminating cells than the crystal violet one. Both methods detect reliably yeast cells quickly spoiling the beer too. In studied samples only a few were so contaminated. It has been confirmed that a linear relation exists between the log of yeast cells and stability of beer.
(In Czech, English summary only)

Keywords: beer, yeast, contamination

Published: July 1, 1974