Bacteria can be such a spoil-wort

By 5. Juni 2015Blog, Qualität

In today’s blog we are talking beer spoilage or spoilage of the wort, the beer before the yeast has turned it to, erm, beer.

Presented at the annual meeting of the American Society for Microbiology, a graduate from the University of Houston wanted to bring a test for beer spoiling bacteria, such as lactic acid producing bacteria (used to make yogurt) to craft brewers who cannot afford expensive quality control systems.

The press release talks about how the test is cost effective and easy to use and could be incorporated into the quality assurance program. It mentions plate media so one possibility could be an agar plate with lactose/milk powder in conjunction with a stain to be able to see the colonies of bacteria but without more details this is only speculation.

Click here to read the press release.