Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 33

Full Length Research Paper

Bacterial contamination and surface hygiene in the microbrewery environment

Alex R. Thompson
  • Alex R. Thompson
  • Clemson Cooperative Extension, Clemson University, Clemson, SC 29631, USA.
  • Google Scholar
Julie K. Northcutt
  • Julie K. Northcutt
  • Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29631, USA.
  • Google Scholar
Paul Dawson
  • Paul Dawson
  • Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29631, USA.
  • Google Scholar


  •  Received: 06 January 2023
  •  Accepted: 06 February 2024
  •  Published: 29 February 2024

References

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Ciont C, Epuran A, Kerezsi AD, Coldea TE, Mudura E, Pasqualone A, Zhao H, Suharoschi R, Vriesekoop F, Pop OL (2022). Beer Safety: New Challenges and Future Trends within Craft and Liarge-Scale Production. Foods 11(17):2693.
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Rodriguez-Saavedra M, Gonzalez de Llano D, Moreno-Arribas MV (2020). Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety. Food Research International 138:109762.
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Sakamoto K, Konings WN (2003). Beer spoilage bacteria and hop resistance. International Journal of Food Microbiology 89:105-24.
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Simpson WJ (1993). Cambridge Prize Lecture. Studies on the sensitivity of lactic acid bacteria to hop bitter acids. Journal of the Institute of Brewing 99:405-411.
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Suiker IM, Wösten HAB (2022). Spoilage yeasts in beer and beer products. Current Opinion in Food Science 44:100815.
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Timke M, Wang-Lie NQ, Altendorf K, Lipski A (2008). Identity, beer spoiling and biofilm forming potential of yeasts from beer bottling plant associated biofilms. Antonie van Leeuwenhoek 93:151-161.
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Vriesekoop F, Krahl M, Hucker B, Menz G (2013). 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly. Journal of the Institute of Brewing 118:335-345.
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Wang L, Hong K, Agbaka J, Zhu G (2021). Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. Journal of Food Composition and Analysis 99:103850.
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