Gram-negative spoilage bacteria

  • H. J. J. Van Vuuren

Abstract

Brewing bacteriology was born when microorganisms responsible for the spoilage of beer were investigated by Louis Pasteur in his classic nineteenth century study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book Études sur la Bière, ses Maladies, Causes qui les Provoquent. Procédés pour la Rendre Inaltérable, avec une Théorie Nouvelle de la Fermentation (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it Unalterable, with a New Theory of Fermentation). Today, it is generally believed that the presence of bacteria in the beer brewing process is undesirable.

Keywords

Acetic Acid Bacterium Zymomonas Mobilis Systematic Bacteriology Determinative Bacteriology Glyceric Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  • H. J. J. Van Vuuren

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