A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same t...A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same time, the isolation site (early stages of the brewing process=type Ⅰand late stages = type Ⅱ) and the type of contaminated beer and intermediate products (bottomfermented or topfermerited) were evaluated using chi-squared analysis. The most frequently occurring species were Lactobacillus brevis (7 year average 41.9%), Lactobacillus (para-)casei (10.4%).and Lactobacillus backii (9.5%).展开更多
文摘A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same time, the isolation site (early stages of the brewing process=type Ⅰand late stages = type Ⅱ) and the type of contaminated beer and intermediate products (bottomfermented or topfermerited) were evaluated using chi-squared analysis. The most frequently occurring species were Lactobacillus brevis (7 year average 41.9%), Lactobacillus (para-)casei (10.4%).and Lactobacillus backii (9.5%).
