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http://cris.utm.md/handle/5014/2183| Title: | The influence of microorganisms on beer quality | Other Titles: | Influența microorganismelor asupra calității berii | Authors: | SCLIFOS, Aliona SCUTARU, Iurie |
Keywords: | OT-Oettinger and TM-Timișoreana beer;microorganisms;yeast;culture media;bacteria Pectinatus;FAN - free amino acids | Issue Date: | 2022 | Source: | CODREAN (SCLIFOS), Aliona, SCUTARU, Iury. The influence of microorganisms on beer quality. In: Journal of Engineering Sciences, 2022, vol. 29, nr. 2, pp. 161-171. ISSN 2587-3474. DOI: 10.52326/jes.utm.2022.29(2).16 | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Journal: | Journal of Engineering Sciences | Abstract: | The paper investigated the influence of microorganisms on the quality of Oettinger and Timișoreana beer, in the context of improving the manufacturing methodology of the finished product. Two types of yeast were used for fermentation: Oettinger and SAB-5. At the end of the fermentation process, the microbiological sample was selected to determine the anaerobic bacteria harmful to the beer. Various methods of seeding and sampling were analyzed, such as seeding on several types of media: Wort, Endo and NBB-A, media used to determine the types of microorganisms present at each stage of production. As the level of free amino acids (FAN) is a significant indicator of the completion of the fermentation process, the influence of FAN on the dissociation of yeast and diacetyl content was also analyzed. Subsequently, at the end of the fermentation process, microbiological growths were determined. |
URI: | http://cris.utm.md/handle/5014/2183 | ISSN: | 2587-3474 2587-3482 |
DOI: | 10.52326/jes.utm.2022.29(2).16 |
| Appears in Collections: | Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 161-171_2.pdf | 788.72 kB | Adobe PDF | View/Open |
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