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MICROBIOLOGICAL STUDIES OF NON-PASTEURISED BEER, STORED UNDER DIFFERENT CONDITIONS.

[In Polish. / En polonais.]

Author(s) : SOBCZAK E., DUSZKIEWICZ-REINHARD W., SIUCHINSKA U.

Type of article: Article

Summary

THE OVERALL MICROORGANISM COUNT IN SAMPLES TAKEN IN BREWING PLANT RANGED BETWEEN 300 AND 600 PER CM3 AND IN SAMPLES TAKEN IN RETAIL SHOPS, AFTER 3 TO 7 DAY STORAGE, BETWEEN 2,000 AND 4,000 PER CM3, WITH A STRONG PREDOMINANCE OF YEASTS. AT THE AMBIENT TEMPERATURE, THE DIFFERENT SPECIES GROW AT VARIOUS RATES. AT 269 K (-4 DEG C) THEIR GROWTH IS REDUCED. (Bull. anal. Publ. tech. écon. pol., PL., N.3, 1983, 94-95, 26224.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1984-1093
  • Languages: Polish
  • Source: Przem. Ferment. owocowo-warzywny - n. 2
  • Publication date: 1983

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