Monitoring Gram positive bacterial contamination in Czech breweries.

• Main Authors: I. HOLLEROVÁ, P. KUBIZNIAKOVÁ
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2002-11-01
• Series: Kvasný průmysl
• Subjects: micro-organisms; contamination; beer
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200211-0002_Monitoring_G_bakterialni_kontaminace_v_ceskych_pivovarech.php
• ISSN: 0023-5830; 2570-8619

Quality control procedures were monitored in a number of Czech breweries. All Gram positive bacterial contaminants found in the beer were collected and isolated. The genera of G+ bacteria obtained from the breweries were isolated and identified by means of the biochemical sets API 50 CHL. This method is generally used as a comparative method for identification of Lactic Acid Bacteria strains.Pasteurised beer was inoculated with all identified bacteria in the absence of oxygen. Haze formation was checked over three months. The results show that different beer spoilage was observed on inoculating beer with isolates identified as identical.Quality control procedures were monitored in a number of Czech breweries. All Gram positive bacterial contaminants found in the beer were collected and isolated. The genera of G+ bacteria obtained from the breweries were isolated and identified by means of the biochemical sets API 50 CHL. This method is generally used as a comparative method for identification of Lactic Acid Bacteria strains.Pasteurised beer was inoculated with all identified bacteria in the absence of oxygen. Haze formation was checked over three months. The results show that different beer spoilage was observed on inoculating beer with isolates identified as identical.