Kvasny Prum. 1987; 33(4): 102-104 | DOI: 10.18832/kp1987019

Microbiological problems in practice.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

The microbiological problems of brewery with the classical equipment, i. e. with the opened fermentation vessels and without CIP are described. The mechanism of a contamination origin in the factory and possible ways for its elimination is discussed. The microbiological inspection can result in a determination of the contamination sources. However, the incorrect interpretation of results and an application of the incorrect inspection methods can lead to the bad conclusions. It is commended to use the inspection system based on the long-term period of beer stability at various places in the brewery and on the application of quick and selective microbiological methods.
(In Czech, English summary only)

Keywords: brewery, beer, fermentation, sanitation, microbiology

Published: April 1, 1987