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WORT ENTEROBACTERIA-A REVIEW

1974; Wiley; Volume: 80; Issue: 4 Linguagem: Inglês

10.1002/j.2050-0416.1974.tb03629.x

2050-0416

Fergus G. Priest, M. A. Cowbourne, J. S. Hough,

Biochemical and biochemical processes

Journal of the Institute of BrewingVolume 80, Issue 4 p. 342-356 Free Access WORT ENTEROBACTERIA—A REVIEW F. G. Priest, F. G. Priest British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this authorM. A. Cowbourne, M. A. Cowbourne British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this authorJ. S. Hough, J. S. Hough British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this author F. G. Priest, F. G. Priest British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this authorM. A. Cowbourne, M. A. Cowbourne British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this authorJ. S. Hough, J. S. Hough British School of Malting and Brewing, Biochemistry Department, The University, BirminghamSearch for more papers by this author First published: July‐August 1974 https://doi.org/10.1002/j.2050-0416.1974.tb03629.xCitations: 41AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Of the family Enterobacteriaceae, Citrobacter freundii, Enterobacter aerogenes, Ent. cloacae, Hafnia alvei, Klebsiella aerogenes and Serratia species have been detected in fermenting wort. Escherichia coli and animal parasites have not been isolated. As shown by G.C. ratio, DNA base sequence comparison, numerical taxonomy and phage typing, Obesumbacterium proteus shares the same family and is placed in the genus Hafnia as H. protea, with two subspecies. H. protea survives brewery fermentations better than other members of the family and is therefore common in pitching yeast. However, all wort enterobacteria are sensitive to pH values below 4.4 and to a lesser degree to ethanol concentrations over 2% (w/v). Rates of brewery fermentations may be retarded by enterobacteria and the beer pH elevated. Other wort bacteria isolated, species of Achromobacter, Acinetobacter and Pseudomonas, are sensitive to pH and ethanol, and present in smaller numbers in wort than the enterobacteria. Beer flavour with respect to fusel alcohols and esters, volatile sulphur compounds, carbonyl compounds and volatile phenols is seriously influenced by wort enterobacteria. 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