Gram-negative spoilage bacteria in brewing
Abstract
Gram-negative, aerobic, or facultative anaerobes are considered important in brewing through historic perspectives, as they have been a serious concern to beer production. These bacteria are potentially still problematic, especially in low-alcohol beers or those with primed sugars and fruit. Acetic acid bacteria (Acetobacter and Gluconobacter), Zymomonas, and selective Enterobacteraeceace especially Obesumbacterium, Citrobacter, Rahnella, and Hafnia species belong to this group. Due to improved sanitation and significant reduction of oxygen in beer, these bacteria are of less concern in brewing microbiology, and they serve only ...
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