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Survie des populations bactériennes dans des bières finies et des boissons maltées à diverses températures d'entreposage.

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

Auteurs : PETTERS H., EKPENYONG E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of bacterial populations in finished beers and malt drinks of Nigeria at different storage temperatures and pH levels.
  • Identifiant de la fiche : 2006-1891
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 42 - n. 6
  • Date d'édition : 12/2005

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