Microorganismos alterantes en producción industrial de cerveza
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2022-03-08
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Jaén: Universidad de Jaén
Resumen
[ES] La elaboración de cerveza conlleva grandes cantidades de producto y un grado importante de
mecanización, por lo que puede verse afectada por contaminantes y microorganismos no deseables. Por
ello, se ha realizado esta revisión, para conocer más detalladamente el efecto de los microorganismos
alterantes descritos, cuyos géneros son Megasphaera, Pectinatus, Selenomonas, Propionispira,
Pediococcus, Lactobacillus, Acetobacter, Brettanomyces y cepas silvestres de Saccharomyces cerevisiae. La mayoría de estos organismos son mesófilos y acidófilos, Pectinatus es el más perjudicial para la salud
humana y Pediococcus y Lactobacillus cuentan con algunas especies alterantes de cerveza. El resto de
organismos de este género causan otros defectos en cerveza. En conclusión, podemos decir que lo mejor
para prevenir el crecimiento de microorganismos alterantes en cerveza es limpiar y desinfectar las
instalaciones y hacer lavados con ácidos y bases, para contrarrestar el valor de pH óptimo para el
crecimiento dichos organismos.
[EN] Brewing involves large quantities of product and a significant degree of mechanisation, and can therefore be affected by contaminants and undesirable microorganisms. Therefore, this review has been carried out to gain a more detailed understanding of the effect of the microorganisms described, whose genera are Megasphaera, Pectinatus, Selenomonas, Propionispira, Pediococcus, Lactobacillus, Acetobacter, Brettanomyces and wild strains of Saccharomyces cerevisiae. Most of these organisms are mesophilic and acidophilic, Pectinatus is the most detrimental to human health and Pediococcus and Lactobacillus have some beer-disturbing species. The rest of the organisms of this genus cause other defects in beer. In conclusion, we can say that the best way to prevent the growth of spoilage microorganisms in beer is to clean and disinfect the facilities and to wash with acids and bases, to counteract the optimum pH value for the growth of these organisms.
[EN] Brewing involves large quantities of product and a significant degree of mechanisation, and can therefore be affected by contaminants and undesirable microorganisms. Therefore, this review has been carried out to gain a more detailed understanding of the effect of the microorganisms described, whose genera are Megasphaera, Pectinatus, Selenomonas, Propionispira, Pediococcus, Lactobacillus, Acetobacter, Brettanomyces and wild strains of Saccharomyces cerevisiae. Most of these organisms are mesophilic and acidophilic, Pectinatus is the most detrimental to human health and Pediococcus and Lactobacillus have some beer-disturbing species. The rest of the organisms of this genus cause other defects in beer. In conclusion, we can say that the best way to prevent the growth of spoilage microorganisms in beer is to clean and disinfect the facilities and to wash with acids and bases, to counteract the optimum pH value for the growth of these organisms.