Biofilms in breweries and in the beverage industry
The study of biofilms in breweries and beverage operations has been carried out systematically worldwide over a period of about 15 years. In the study, swab samples together with NBB broth (more recently with NBB-AM broth) were used in all operational areas. Direct and indirect contact points and/or operational weak points were the main focus.
Direct contact points involve continuous or frequent contact with beer or beverage. As a result, potential beverage-spoilage organisms may adapt to the beverage and, over time, take on an obligate harmful character. Biofilms in such areas contain predominantly mucigenous acetic acid bacteria. Indirect contact points or weak points without contact with beverages show mainly concentrations or biofilms with ubiquitary slime-forming agents (e.g.
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