pathogens in beer

Michael Witty mw132 at mole.bio.cam.ac.uk
Mon Jun 4 12:40:22 EST 2001

My mycology lectures a long time ago were partly about "diseases of wine"
which consisted of brews with the wrong microbe in them which tasted a bit
funny.  Calling it diseases of wine may be bad PR and have caused some
confusion?  Mike.

On 4 Jun 2001, bruce pearson (IFR) wrote:

> Dear Troy,
>           I read the email and looked up a book I have entitled "Food and
> Beverage mycology" It states" With respect to the environment, breweries are
> really no different from any other manufacturing establishment producing
> edible products. They do differ from most, however, in that commonly
> recognized pathogenic microrganisms are rarely of concern, mainly because of
> the nature of the raw materials, the manner of processing, and the limiting
> environmental characteristics of the final product(ie low pH, high alcohol
> concentration and carbon dioxide tension)."
> Cheers Bruce
> Bruce M Pearson
> BBSRC Institute of Food Research
> Norwich Research Park
> Colney Lane
> Norwich UK
> Tel 01603 255196
> email Bruce.Pearson at BBSRC.AC.UK
> ---

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