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| Description
| - The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum. Beer thus becomes a medium in which strictly anaerobic bacteria that require for their growth and proliferation very low or zero oxygen level can thrive. Strictly anaerobic bacteria capable of spoiling beer or contaminating brewers yeast belong to the genera Pectinatus, Megasphaera, Zymophilus and Selenomonas. The increasing frequency of beer spoilage cases is also promoted by increasing production of beers that have a higher propensity to microbial spoilage, nonpasteurized, nonalcoholic, lowalcoholic and low hopped beers. A survey is presented here of basic morphological, biochemical and physiological properties of this group of bacteria.
- The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum. Beer thus becomes a medium in which strictly anaerobic bacteria that require for their growth and proliferation very low or zero oxygen level can thrive. Strictly anaerobic bacteria capable of spoiling beer or contaminating brewers yeast belong to the genera Pectinatus, Megasphaera, Zymophilus and Selenomonas. The increasing frequency of beer spoilage cases is also promoted by increasing production of beers that have a higher propensity to microbial spoilage, nonpasteurized, nonalcoholic, lowalcoholic and low hopped beers. A survey is presented here of basic morphological, biochemical and physiological properties of this group of bacteria. (en)
- Obsah kyslíku je jedním z hlavních faktorů ovlivňujících mikrobiologickou stabilitu piva. Současným trendem ve vývoji plnících technologií je snížení koncentrace kyslíku v hotovém pivu na minimální hodnoty. Pivo se tak stává prostředím, kde se mohou uplatnit striktně anaerobní bakterie, které pro svůj růst a množení vyžadují velmi nízký nebo nulový obsah kyslíku. Striktně anaerobní bakterie schopné kazit pivo nebo kontaminovat pivovarské kvasnice patří do rodů Pectinatus, Megasphaera, Zymophilus a Selenomonas. Ke zvyšování počtu případů kažení piva těmito mikroorganizmy přispívá také stoupající produkce piv, která jsou více náchylná k mikrobiálnímu kažení, piva nepasterovaná, nealkoholická, nízkoalkohlická a méně chmelená. V článku je uveden přehled základních morfologických, biochemických a fyziologických vlastností této skupiny bakterií. (cs)
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| Title
| - Strictly anaerobic bacteria in beer and in breweries
- Strictly anaerobic bacteria in beer and in breweries (en)
- Striktně anaerobní bakterie v pivu a pivovarském provozu (cs)
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| skos:prefLabel
| - Strictly anaerobic bacteria in beer and in breweries
- Strictly anaerobic bacteria in beer and in breweries (en)
- Striktně anaerobní bakterie v pivu a pivovarském provozu (cs)
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| skos:notation
| - RIV/60193697:_____/08:#0000463!RIV09-MSM-60193697
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(2B08022), Z(MSM6019369701)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60193697:_____/08:#0000463
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - anaerobic bacteria; Pectinatus; Zymophilus; Selenomonas; Megasphaera; beer spoilage; yeast contamination (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| is http://linked.open...avai/riv/vysledek
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