date:Oct 23, 2015
es from indoor air and work surfaces in the brewery under study, in addition to samples of commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers in order to identify the contaminant LAB species and the source of contamination. The researchers found Lactobacillus brevis in a spoiled beer and in a commercial active dry yeast. They also found other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Ac