About: Improvement of the brewery microbiological control system focused on lowering the risk of contamination of alcohol-free, low-alcoholic and unpasteurized beers by strictly anaerobic bacteria of the genus Pectinatus     Goto   Sponge   NotDistinct   Permalink

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  • The focal point of the project will be the development of a rapid and reliable method for identification of Pectinatus bacteria. The consumption of beers with increased sensitivity to microbial spoilage, e.g. alcohol-free, low-alcoholic and unpasteurized beers, has lately been increasing. The risk of contamination of the final product by strictly anaerobic bacteria increases in connection with the use of technologies that lead to a considerable lowering of oxygen content in beer. The project aims at improving the microbiological control system in brewery plants and reducing the risk of contamination of beer by strictly anaerobic bacteria. (en)
  • Zlepšení systému mikrobiologické kontroly pivovarského provozu, snížení rizika kontaminace piva anaerobními bakteriemi, podpora konzumace nealkoholických a nízkoalkoholických piv, a posílení konkurenceschopnosti českých pivovarů na světovém trhu. (cs)
Title
  • Improvement of the brewery microbiological control system focused on lowering the risk of contamination of alcohol-free, low-alcoholic and unpasteurized beers by strictly anaerobic bacteria of the genus Pectinatus (en)
  • Zlepšení systému mikrobiologické kontroly pivovarského provozu se zaměřením na snížení rizika kontaminace nealkoholických, nízkoalkoholických a nepasterovaných piv striktně anaerobními bakteriemi rodu Pectinatus (cs)
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  • Pectinatus; strictly anaerobic bacteria; beer spoilage; microbiological control of brewery plant; identification methods; PCR (en)
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