Abstract
The strictly anaerobic bacteria remain an important group of beer-spoilage organisms, causing significant economic losses to the brewing industry. This chapter describes the types of the strictly anaerobic beer spoilers known today and how they are evolutionarily related to each other. It then describes occurrences of these organisms in industrial and natural habitats, their general properties, nutrition and metabolism as well as effects in the beer production process. The chapter ends with the description of actions for management of contaminations caused by these organisms.
| Original language | English |
|---|---|
| Title of host publication | Brewing Microbiology |
| Subtitle of host publication | Managing Microbes, Ensuring Quality and Valorising Waste |
| Editors | Annie E. Hill |
| Publisher | Elsevier |
| Pages | 155-173 |
| Number of pages | 19 |
| Edition | 2nd |
| ISBN (Electronic) | 978-0-323-99606-8 |
| ISBN (Print) | 978-0-323-99607-5 |
| DOIs | |
| Publication status | Published - 1 Jan 2025 |
| MoE publication type | A3 Part of a book or another research book |
Keywords
- Beer
- Beverage
- Megasphaera
- Pectinatus
- Prevotella
- Propionispira paucivorans
- Propionispira raffinosivorans
- Selenomonas lacticifex
- Spoilage
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