Gram-negative brewery bacteria

Abstract

Brewing bacteriology was born when microorganisms responsible for the spoilage of beer were investigated by Lotus Pasteur in his classic nineteenth- century study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book Études sur la Bière, ses Maladies, Causes qui les Provoquent. Procéè;s pour la Rendre Inaltdérable, avec une Théorie Nouvelle de la Fermentation (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it Unalterable, with a New Theory of Fermentation). Today, it is generally believed that the presence of bacteria in the beer-brewing process is undesirable.