Microbiology of brewing – Lactic Acid Bacteria and Cultivation Methods of their Detection – Part I

Authors

  • Dagmar Matoulková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague
  • Petra Kubizniaková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague

DOI:

https://doi.org/10.18832/kp2015012

Keywords:

lactic acid bacteria, identification, contamination of beer, Lactobacillus, Pediococcus, cultivation methods, difficult culturability, VBNC

Abstract

Lactic acid bacteria form a very heterogeneous group of bacteria, some of which may be present as contaminants in beer brewing. We provide here an overview of basic morphological and physiological properties of these microorganisms. Their habitat in the brewing operations and their ability to spoil beer are also described. The article also describes the use of various culture media – their composition, availability and results of comparative studies are discussed.

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Published

2015-03-14

How to Cite

Matoulková, D., & Kubizniaková, P. (2015). Microbiology of brewing – Lactic Acid Bacteria and Cultivation Methods of their Detection – Part I. KVASNY PRUMYSL, 61(3), 76-88. https://doi.org/10.18832/kp2015012

Issue

Section

Articles