Some of the major microorganisms in this book

Reference to the chapters that follow will highlight to the reader that a diversity of micro-organisms is involved in food fermentations. However, the organisms that one encounters most widely in these processes are undoubtedly the yeasts, notably Saccharomyces, and lactic acid bacteria. It is important to note in passing that if these organisms 'stray' from where they are supposed to be, then they are spoilage organisms with a ruinous nature. For example, lactic acid bacteria have a multiplicity of values in the production of many foodstuffs, including cheese, sourdough bread, some wines and a very few beers. However, their development in the majority of beers is very much the primary source of spoilage.

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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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