Microbial Communities in Retail Draft Beers and the Biofilms They Produce.

ABSTRACT: In the beer brewing industry, microbial spoilage presents a consistent threat that must be monitored and controlled to ensure the palatability of a finished product. Many of the predominant beer spoilage microbes have been identified and characterized, but the mechanisms of contamination and persistence remain an open area of study. Postproduction, many beers are distributed as kegs that are attached to draft delivery systems in retail settings where ample opportunities for microbial spoilage are present. As such, restaurants and bars can experience substantial costs and downtime for cleaning when beer draft lines become heavily contaminated. Spoilage monitoring on the retail side of the beer industry is often overlooked, yet this arena may represent one of the largest threats to the profi

SUBMITTER: Bose N 

PROVIDER: S-EPMC8693924 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature