Brewing control systems: microbiological analysis

Erna Storgårds, Auli Haikara, Riikka Juvonen

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

    8 Citations (Scopus)


    The presence of inhibitors, such as hop compounds, alcohol, carbon dioxide, and sulfur dioxide, as well as the shortage of nutrients and oxygen and the low pH make beer resistant to microbial contamination. Moreover, processes such as filtration, storage at low temperatures and possible pasteurization reduce contamination. The special environment in the brewing process restricts the range of microorganisms likely to be encountered to relatively few species. Although the contaminants found may cause quality defects, pathogens have not to knowledge been reported to grow in standard beer products. Ensuring the well-being of the production, yeast strains is a fundamental part of brewing as in all processes based on fermentation technology. Thus, monitoring yeast quality and quantity is also an important part of the microbiological control carried out in breweries. This chapter presents a summary of the microorganisms likely to be encountered in breweries and the different possibilities to detect and identify them. It also describes the different possibilities to quantify yeast mass and estimate the brewing performance as well as differentiate between yeast strains and discusses both methods currently in use and emerging technologies. The chapter reviews those methods that show most potential for brewery applications till date.
    Original languageEnglish
    Title of host publicationBrewing
    Subtitle of host publicationNew technologies
    EditorsC.W. Bamforth
    Place of PublicationCambridge, UK
    PublisherWoodhead Publishing
    ISBN (Print)978-1-84569-003-8
    Publication statusPublished - 2006
    MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

    Publication series

    SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition


    Dive into the research topics of 'Brewing control systems: microbiological analysis'. Together they form a unique fingerprint.

    Cite this