125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly

By F. Vriesekoop, M. Krahl, B. Hucker, Garry Menz. 2012

100 citations recorded by the source corpus.

Beer is a beverage that is produced in a multistage process, where some stages of that process are intentionally influenced by microorganisms, while at other stages of the production process microorganisms are actively discouraged. Most of the intentional microbial activity is facilitated by yeast; however bacteria also play an influential role in beer production. This paper will describe the beneficial role of bacteria in the beer production process (the Good), but will also pay due attention to the negative influences bacteria might have on the quality of beer as a commodity (the Bad), and the properties of beer that have given it the status of an inherently safe food for human consumption with regards to disease-causing bacteria (the Ugly). Copyright © 2013 The Institute of Brewing & Distilling

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/9d33fca808d5ec538ca7bef244d41ee56fb3c10b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Arendt
2. E. Zannini

Citations in the corpus

• Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer (2018, background): “in order to serve as one of the microbial hurdles for beer spoiling bacteria to overcome [37].”