Traditional methods of detection and identification of brewery spoilage organisms
Abstract
Opportunities for microbiological contaminants to enter the brewing process are available at all stages and despite improvements in brewhouse design and implementation of quality control programs, we will never be free from the threat of product spoilage. However, brewers have an increasingly wide range of tools available to them for detection and identification of microbes and it is possible to implement very effective methods to minimize risk even with limited resources. This chapter details the traditional methods commonly employed for analysis ...
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