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Gram-negative spoilage bacteria

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Book cover Brewing Microbiology

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.

Manuscript submitted December 1991

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Van Vuuren, H.J.J. (1996). Gram-negative spoilage bacteria. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4679-2_6

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