YEAST INFECTIONS OF BOTTLED BEERS

Abstract

By a suitable extension of routine biological tests, a minor yeast infection of bottled beers has been traced to its source. Although atmospheric contamination was primarily responsible for the infection, overnight development within the apparently sterile plant produced an enhanced secondary effect. A large measure of control has been obtained by the use of very dilute solutions of sodium hypochlorite at carefully standardized concentrations. The yeasts encountered in the investigations, although of several species, were chiefly varieties of Saccharomyces cerevislae. The various strains of this species which were isolated were in no way similar to the major strains present in the brewery pitching yeast.