Kvasny Prum. 1976; 22(1): 10-13 | DOI: 10.18832/kp1976002

Bacteria contaminating the products of brewing industry.Peer-reviewed article

O. BENDOVÁ

The authoress specifies principal groups of bacteria contaminating beer and its semi products, outlines their properties, their taxonomic classification and its changes. The article covers all important kinds, i.e. lactic acid bacteria [Lactobacilli and Pediococci], acetic acid bacteria and wort bacteria. To make the survey complete the Zymomonas kind and its species are described, too, though so far they can be found only in British beer produced through top fermentation.
(In Czech, English summary only)

Keywords: brewing industry, bacteria, contamination

Published: January 1, 1976