Beer is generally a hostile environment for most microorganisms rendering it safe in terms of food-borne illnesses. However, species adapted to the brewery environment can cause product spoilage. In this chapter, microorganisms associated with brewing and the production of beer as well as with beer dispensing are briefly described. Keeping the beer free from contaminating organisms is important for image reasons and, additionally, production plant hygiene has both economic and environmental motivation. In the effort of improving brewery hygiene, studies regarding brewery biofilms have lately been carried out. This chapter aims at reviewing the current knowledge of biofilms occurring in the brewery. It also summarises the means available for prevention of biofilm formation with special emphasis on emerging technologies and future trends in biofilm combat and their application in breweries.
|Title of host publication||Biofilms in the Food and Beverage Industries|
|Editors||Pina M. Fratamico, Bassam A. Annous, Nereus W. Gunther IV|
|Number of pages||23|
|Publication status||Published - 2009|
|MoE publication type||D2 Article in professional manuals or guides or professional information systems or text book material|
- functional materials
- quorum sensins