Practical aspects of the detection of lactic bacteria in beer |
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| Authors: | F. Peladan D. Erbs M. Moll |
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| Affiliation: | 1. Department of Airfield and Building Engineering, Air Force Engineering University Engineering College, Xi’an 710038, China;2. College of Mechanics and Civil Architecture, Northwest Polytechnic University, Xi’an 710072, China;3. Airport Office , Air Force Logistics Department in Guangzhou Military Region, Guangzhou, China;1. Department of Aerospace and Mechanical Engineering, Shiraz University of Technology, P.O. Box 71555-313, Shiraz, Iran;2. Mechanical Engineering Department, Faculty of Engineering, Yasouj University, P.O. Box 75914-353, Yasouj, Iran;1. School of Mechanical Engineering, Jiangsu University of Science and Technology, Zhenjiang, 212000, China;2. Cssc Huangpu Wenchong Shipbuilding Company Limited, Guangzhou, 510715, China;1. School of Mechanical and Manufacturing Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;2. Cooperative Research Centre for Advanced Composite Structures (CRC-ACS), 1/320 Lorimer Street, Port Melbourne, Victoria 3207, Australia;3. Advanced Composite Structures Australia Pty Ltd, 1/320 Lorimer Street, Port Melbourne, Victoria 3207, Australia |
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| Abstract: | The conventional method used for the detection of microbiological contaminations in beer requires at least 4 days but often extends to 7 days for the detection of Pediococcus. In order to reduce the detection time for lactic bacteria, and especially Pediococcus, we studied the influence of various cultural factors on the rate of growth of 20 strains of Pedioccocus and 16 strains of Lactobacillus. Simple modifications of the MRS medium (pH 5·5 adjusted with HCl, 0·05 at ethanol) have allowed us to reduce by as much as two days the detection of lactic bacteria as compared with conventional method used in our laboratory. |
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