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 In Beverages, Microbiology, Real-time PCR

In general, beer is not a likely habitat for microbes: alcohol content, low pH value, CO2 and hop compounds make beer a rather hostile environment for most microorganisms. However, some bacteria and yeasts can adapt to this environment and cause turbidity, change of taste and off-flavor. Our infographic shows 5 places where to look for microbiological spoilage in beer production.


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