The role of acetic acid bacteria in brewing and their detection in operation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000097" target="_blank" >RIV/60193697:_____/21:N0000097 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/download/252/222" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/download/252/222</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2021.67.511" target="_blank" >10.18832/kp2021.67.511</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The role of acetic acid bacteria in brewing and their detection in operation

Popis výsledku v původním jazyce

Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing. The risk of contamination as well as functional role in spontaneously fermented sour beers is reviewed. The main harmful effect of AAB lies in the direct spoilage of draft beer and formation of biofilms, most often in dispensing systems. On contrary AAB seems to be indispensable in the case of sour beer production. A key issue of AAB in brewing environment is their (early) detection and identification. Therefore, part of this study is devoted to both the latest sophisticated methods and also those of traditional cultivation. which are still prevalent in operating laboratories due to their cost and easy implementation. Finally, the experimental and pictorial material is added as a guide for operations that have less experience with AAB.

Název v anglickém jazyce

The role of acetic acid bacteria in brewing and their detection in operation

Popis výsledku anglicky

Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing. The risk of contamination as well as functional role in spontaneously fermented sour beers is reviewed. The main harmful effect of AAB lies in the direct spoilage of draft beer and formation of biofilms, most often in dispensing systems. On contrary AAB seems to be indispensable in the case of sour beer production. A key issue of AAB in brewing environment is their (early) detection and identification. Therefore, part of this study is devoted to both the latest sophisticated methods and also those of traditional cultivation. which are still prevalent in operating laboratories due to their cost and easy implementation. Finally, the experimental and pictorial material is added as a guide for operations that have less experience with AAB.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Svazek periodika

67

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

511-522

Kód UT WoS článku

000732688500003

EID výsledku v databázi Scopus

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