Concepedia

Studies on the Heat Resistance of Wild Yeasts and Bacteria in Beer

E. W. T. Tsang, W. M. Ingledew

Journal of the American Society of Brewing Chemists · 1982 · 33 citations · 11 references

DOI

Concepts

Abstract

AbstractDetailed kinetic studies on wild yeast and heat-resistant brewing bacteria showed that the Z value used in current lethal-rate calculations in brewing is not suitable. An alternative method, based on the D values of the most heat-resistant brewing microbe, is proposed. A complete reinvestigation of pasteurization in brewing is suggested.KeywordsBacteriaDecimal reduction time (D value)Pasteurization unitsWild yeastsZ value

References

11

Factors Affecting the Heat Resistance of Nonsporing Organisms

N.‐H. Hansen, H. P. Riemann · Journal of Applied Bacteriology · 1963 · 207 citations

, , +15

Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks

H.M.C. Put, Jan de Jong, F. E. M. J. Sand et al. · Journal of Applied Bacteriology · 1976 · 68 citations

, , +18

SPOILAGE BACTERIA IN BREWING-A REVIEW

R. G. Ault · Journal of the Institute of Brewing · 1965 · 46 citations · Full text

, , +13

Thermal Death Time Studies on Beer Spoilage Organisms–I

H. W. Del Vecchio, C. A. Dayharsh, Fred C. Baselt · Proceedings Annual meeting - American Society of Brewing Chemists · 1951 · 30 citations

, , +14

Membrane Filtration: Survival of Brewing Microbes on the Membrane during Storage at Reduced Humidities

W. M. Ingledew, J. D. Burton, D. W. Hysert et al. · Journal of the American Society of Brewing Chemists · 1980 · 26 citations

, , +17