Kvasny Prum. 1980; 26(12): 265-267 | DOI: 10.18832/kp1980043

Identification of bacteria rapidly spoiling beer.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

The article deals with a method permitting to identify selectively bacteria spoiling bottled beer. Semi-solid medium consists of beer, agar (0,2 %) and actidione. For analyses the medium is passed through samples on Petri dishes, membrane filters etc. Samples can be also inoculated into a partly solidified medium with a loop. Carbon dioxide can be used as an efficient inhibitor suppressing bacteria which may interfere with the identification. Medium must be saturated with CO₂ under pressure ranging from 0,12 to 0,14 MPa. As rapidly spoiling bacteria are classified strains capable at temperature28 °C form colonies within 7 days. The authors maintain, that the described medium could be used to advantage for routine microbiologic analyses.
(In Czech, English summary only)

Keywords: bacteria spoiling beer, identification

Published: December 1, 1980