Kvasny Prum. 1980; 26(1): 3-5 | DOI: 10.18832/kp1980001

Effects of microbial contaminants upon the durability of beer.Peer-reviewed article

O. BENDOVÁ, V. KURZOVÁ

The article deals with the results of tests which have been carried out to study quantitative relation between the presence of harmful microbial contaminants and durability of beer. Yeast, lactobacilli and pediococci isolated from beer have been used in experiments and their propagation rates in 10° and 12° beer compared. Similar tests have been carried out with strains kept in the collection of Research Institute of Brewing and Malting Industries inPrague.
(In Czech, English summary only)

Keywords: microbial contaminants, durability, beer

Published: January 1, 1980