啤酒酿造中的微生物污染

The Microbiological Contamination in Beer Brewing

由于啤酒酿造的环境条件,如营养丰富的麦芽汁、发酵过程中酵母产生的生长因子以及较长的发酵时间等非常适宜于微生物的生长,所以在啤酒酿造中许多环节都存在微生物污染的可能性。啤酒酿造过程中的微生物污染不仅会影响产品的质量,严重时还会给啤酒生产厂家造成一定的经济损失。介绍了啤酒酿造过程中的污染微生物的种类、来源以及对啤酒质量的影响。通过了解啤酒酿造中微生物的污染情况,可以有助于我们生产高质量的啤酒产品。

The brewing process itself is prone to growth of microorganisms because of the nutrient-rich environment of wort, the additional growth factors produced by the brewing yeast and the comparatively long production run. These can affect negatively not only the quality of final product but also the financial gain of the brewing companies. The paper review the categories, the sources and the effects on final beer of the microorganisms encountered in the brewery. It is very important to the quality of final product to know the information about beer spoilage mi croorganisms.