Beer spoiling microorganisms – a current overview
Sooner or later, every brewery inspector comes into unpleasant contact with indirect, potential or obligate beer spoiling microorganisms in stage-by-stage controls. Trained brewery inspectors and laboratory staff are able to assign microorganisms to their genus like e.g. to Lactobacillus spp. by means of specific enrichment and subsequent microscopic analysis. If the microorganism identification is carried out by modern methods like e.g. real-time PCR on species level (for example: Lactobacillus lindneri), the QA manager is able to extract many technological and microbiological insights from this article about beer spoiling microorganisms.
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