date:Oct 23, 2015
While beer is considered an unfavorable substrate of growth for many microorganisms, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. A new study published in the Journal of Food Science tracks lactic acid bacteria (LAB), which are well-known as the main spoilage agents, inside a brewery and during the craft beer production process.
The researchers collected and analyzed sampl