原浆小麦啤酒生产中厌氧菌快速检测方法

Rapid Detection of Anaerobic Bacteria in Puree Wheat Beer

啤酒作为酵母发酵的产物,在酿造过程中所使用的麦芽汁有丰富的碳源、生长因子及微量元素等,不仅是酵母菌良好的培养基,同时也是滋生杂菌的温床。尤其在生产过程中许多环节极易成为外界微生物污染的入口,滋生厌氧细菌。厌氧菌通过不同途径污染啤酒发酵液,并在发酵液中大量繁殖,当达到一定数量时,就会对啤酒造成不良影响。为此,加强小麦啤酒生产中厌氧菌的快速检测显得尤为重要,重点分析其检测方法。

Beer, as the product ofbarm fermentation, the wort used in its brewing contains rich carbon sources, growth factors and trace elements, which are not only good culture mediums for yeast strains, but also breeding ground for bacteria. Especially, many procedures in the production process can easily become the access to outside microbial contamination （anaerobic bacteria further produced）. Anaerobic bacteria contamination i a beer broth by different ways would induce mass propagation and finally result in adverse effects on beer quality. Accordingly, rapid detection of anaerobic bacteria is of great significance. In this paper, the related detection methods were introduced and discussed.