Spoilage yeasts in beer and beer products
Inge M. Suiker, Han A. B. Wösten
Abstract
Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.
Topics & Concepts
Food spoilageYeastFood scienceBiologySaccharomycesAntimicrobialBiotechnologyMicrobiologyBacteriaSaccharomyces cerevisiaeBiochemistryGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchFungal and yeast genetics research