Journal of Applied Bacteriology · 1989 · 16 citations · 5 references
AgricultureFood ScienceMicrobiologyFermentation ScienceFood MicrobiologyIndustrial MicrobiologyAlcoholic FermentationBacterial SpoilageBeer FermentationHeat StabilityLactic Acid BacteriaTemperature Effects On FermentationBeer MicrobiologyEthanol AdditionHeat ResistanceHeat Resistance AssaysHeat Resistance KineticsLactobacillus SpoilageTemperature Effects On Fermentation KineticsThermal Stress During Fermentation
D ‐values of a heterofermentative beer spoilage lactobacillus were measured at 55°C, 60°C and 65°C in beers containing <0·05% to 4·4% v/v ethanol. Z ‐values for the different beers varied between 9·17 and 12·13°C. At each temperature an increase in ethanol reduced the measured D ‐value. The maximum, 5·01 min was observed in alcohol‐free beer (<0·05%) at 55°C and the minimum, 0·31 min, at 60°C and 65°C in beer containing 4·4% ethanol. D ‐values could be increased by prior growth in the presence of ethanol. They could be reduced by adding ethanol to alcohol‐free beer or by increasing its hop extract content. The implications for the pasteurization of low‐alcohol beers are discussed.
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