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Survival of bacterial populations in finished beers and malt drinks of Nigeria at different storage temperatures and pH levels.

Author(s) : PETTERS H., EKPENYONG E.

Type of article: Article

Summary

The bacterial populations in beer and malt drinks retailed in Nigeria were investigated in the study. Following isolation in agar media, survival under various temperature and pH conditions was monitored. All isolates were of the Lactobacillus genus. At all temperatures above 6°C, Lactobacillus was shown to survive. The study demonstrates the need to store and retail beer and malt drinks at a temperature of 6°C or below.

Details

  • Original title: Survival of bacterial populations in finished beers and malt drinks of Nigeria at different storage temperatures and pH levels.
  • Record ID : 2006-1891
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 42 - n. 6
  • Publication date: 2005/12

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