Brewing microbiology – bacteria of the genus Clostridium
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000097" target="_blank" >RIV/60193697:_____/18:N0000097 - isvavai.cz</a>
Výsledek na webu
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2018/05/05.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2018/05/05.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201830" target="_blank" >10.18832/kp201830</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Brewing microbiology – bacteria of the genus Clostridium
Popis výsledku v původním jazyce
In most cases, the Clostridium species rank among the sporogenic obligate anaerobes, which are sensitive to bitter hop substances and acidic pH. Thus they rank among the less dangerous contaminants in brewing operations. Their increased incidence in breweries can be linked to the modernization of technologies, which reduces access to oxygen in individual production phases. The endospores of Clostridium bacteria were isolated, e.g., from the storage vessels for liquid malt substitutes (glucose, starch syrups). They are able to survive the conditions of mashing and wort boiling, but they can not germinate in the following phases of beer production. However, their ability to be present in the vegetative form until the wort preparation presents a risk of damage to finished beer - vegetative cells form a number of undesirable organic acids, which may pass into the finished product. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in the brewing process. Particular attention is given to species Clostridium acetobutylicum, C. butyricum, C. cellulovorans, C. pasteurianum, C. thermocellum, "C. thermosaccharolyticum" (Thermoanaerobacterium thermosaccharolyticum) and C. tyrobutyricum, which were detected in brewing operations.
Název v anglickém jazyce
Brewing microbiology – bacteria of the genus Clostridium
Popis výsledku anglicky
In most cases, the Clostridium species rank among the sporogenic obligate anaerobes, which are sensitive to bitter hop substances and acidic pH. Thus they rank among the less dangerous contaminants in brewing operations. Their increased incidence in breweries can be linked to the modernization of technologies, which reduces access to oxygen in individual production phases. The endospores of Clostridium bacteria were isolated, e.g., from the storage vessels for liquid malt substitutes (glucose, starch syrups). They are able to survive the conditions of mashing and wort boiling, but they can not germinate in the following phases of beer production. However, their ability to be present in the vegetative form until the wort preparation presents a risk of damage to finished beer - vegetative cells form a number of undesirable organic acids, which may pass into the finished product. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in the brewing process. Particular attention is given to species Clostridium acetobutylicum, C. butyricum, C. cellulovorans, C. pasteurianum, C. thermocellum, "C. thermosaccharolyticum" (Thermoanaerobacterium thermosaccharolyticum) and C. tyrobutyricum, which were detected in brewing operations.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10606 - Microbiology
Návaznosti výsledku
Projekt
<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Kvasný průmysl
ISSN
0023-5830
e-ISSN
2570-8619
Svazek periodika
64
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
242-247
Kód UT WoS článku
000447465000005
EID výsledku v databázi Scopus
—