Biofilms and brewing

Erna Storgårds, Outi Priha

    Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

    7 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Title of host publicationBiofilms in the Food and Beverage Industries
    EditorsPina M. Fratamico, Bassam A. Annous, Nereus W. Gunther IV
    PublisherWoodhead Publishing
    Pages432-454
    Number of pages23
    ISBN (Electronic)978-1-84569-716-7
    ISBN (Print)978-1-84569-477-7
    DOIs
    Publication statusPublished - 2009
    MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

    Keywords

    • beer
    • biofilms
    • brewing
    • dispense
    • hygiene
    • functional materials
    • quorum sensins

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