CONDITIONS CONTROLLINGFLAVOBACTERIUM PROTEUSIN BREWERY FERMENTATIONS

Abstract

The extent of development of Flavobacterium proteus in brewery fermentations is determined in the early stages of fermentation by (a) yeast strain; (b) seeding rate; (c) wort pH and (d) rapidity of fall in pH during fermentation. All these factors are subject to some degree of control. Combinations which result In high peak populations will also give high rod-counts in crop yeast, high beer pH at rack. and a deterioration in routine microbiological tests on the beer. The beer will not then be improved by intensified plant-cleaning.