Strictly anaerobic bacteria in beer and in breweries.
The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum. Beer thus becomes a medium in which strictly anaerobic bacteria...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2008-11-01
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| Series: | Kvasný průmysl |
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| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200811-0003_Striktne_anaerobni_bakterie_v_pivu_a_pivovarskem_provozu.php |