Kvasny Prum. 1983; 29(11): 246-249 | DOI: 10.18832/kp1983045

Factors influencing growth of lactic bacteria in beer.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

The article is focused on a study of factors influencing growth of lactic bacteria in beer. Four strains of bacteria which caused a quick spoilage of beer and four strains which had no effect on beer were tested in beer with a low content of agar (0.06 %) and with the addition of various nutrients. Growth characteristics were measured. The not-growing strains were sensitive these strains an increased content of nitrogen compounds and growth factors was necessary. The addition of yeast autolysate or bacteriological peptone into beer eliminated the inhibitory effect of bitter substances. Similar effect was observed with a change of the pH value 5.1-5.8. The growth characteristics of lactic bacteria in beer were tested with respect to an addition of amino acids, sugars, ethanol, CO₂ and O₂, as well. The results achieved can be used for a preparation of identifying media for bacteria with caused beer spoilage.
(In Czech, English summary only)

Keywords: beer, lactic bacteria, strain, yeasts

Published: November 1, 1983