Riesgos microbiológicos en la industria cervecera. El caso de Pectinatus
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2024-01-11
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Jaén: Universidad de Jaén
Resumen
Hay un pequeño grupo de bacterias alterantes de la cerveza, no patógenas, que pueden sobrevivir, crecer y alterar la cerveza, y por el contrario, existe otro tipo de microorganismos que sí resultan patógenos y pueden instalarse en la industria cervecera hasta llegar a deteriorar el producto final.
Debido a esta problemática, existe la necesidad de trazar un plan que permita el aseguramiento de la calidad en las cervecerías donde se trata el producto, además de un método preventivo, el cual sea rápido y eficaz para evitar consecuencias no deseables en el producto terminado, teniendo el objetivo de poder detectarlo a tiempo. Basados en esta necesidad, se realiza una revisión del género Pectinatus, desde sus características hasta su influencia negativa en el mundo cervecero, incluyendo cómo prolifera en el medio, los posibles métodos de detección y cómo podría ser combatido, con la finalidad de eliminar este microorganismo alterante de la cerveza.
There is a small group of beer-altering, non-pathogenic bacteria that can survive, grow and alter beer, and on the contrary, there are other types of microorganisms that are pathogenic and can be installed in the beer industry until they deteriorate. Final product. Due to this problem, there is a need to draw up a plan that allows quality assurance in the breweries where the product is treated, in addition to a preventive method, which is quick and effective to avoid undesirable consequences on the finished product, having the objective of being able to detect it in time. Based on this need, a review of the Pectinatus genus is carried out, from its characteristics to its negative influence in the beer world, including how it proliferates in the environment, the possible detection methods and how it could be fought, in order to eliminate this beer-altering microorganism.
There is a small group of beer-altering, non-pathogenic bacteria that can survive, grow and alter beer, and on the contrary, there are other types of microorganisms that are pathogenic and can be installed in the beer industry until they deteriorate. Final product. Due to this problem, there is a need to draw up a plan that allows quality assurance in the breweries where the product is treated, in addition to a preventive method, which is quick and effective to avoid undesirable consequences on the finished product, having the objective of being able to detect it in time. Based on this need, a review of the Pectinatus genus is carried out, from its characteristics to its negative influence in the beer world, including how it proliferates in the environment, the possible detection methods and how it could be fought, in order to eliminate this beer-altering microorganism.