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Relevant bibliographies by topics / Microbiological Quality of Beer

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Academic literature on the topic 'Microbiological Quality of Beer'

Author: Grafiati

Published: 9 September 2021

Last updated: 1 February 2022

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Journal articles on the topic "Microbiological Quality of Beer"

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Suzuki, Koji, Yuji Shinohara, and Yohanes Kurniawan. "Recent Progress of Microbiological Quality Control Methods in Unpasteurized Beer Production." Nippon Shokuhin Kagaku Kogaku Kaishi 67, no. 11 (2020): 411–23. http://dx.doi.org/10.3136/nskkk.67.411.

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PHILLIPS, DAVID, JOHN SUMNER, JODIE F. ALEXANDER, and KYM M. DUTTON. "Microbiological Quality of Australian Beef." Journal of Food Protection 64, no. 5 (2001): 692–96. http://dx.doi.org/10.4315/0362-028x-64.5.692.

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A survey of the microbiological quality of beef carcasses and boneless beef produced in Australia was conducted during the period June to November 1998. Sponge samples were collected from 1,275 carcasses, and meat samples were drilled from 990 cartons of frozen boneless beef. Carcass and boneless beef samples were respectively collected from 21 and 27 establishments that concentrated on export and from 38 and 3 establishments supplying the Australian domestic market of which 31 were very small plants slaughtering no more than 150 cattle equivalents per week. The mean log total viable counts (T

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Rodríguez-Saavedra, Magaly, Dolores González de Llano, and M. Victoria Moreno-Arribas. "Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety." Food Research International 138 (December 2020): 109762. http://dx.doi.org/10.1016/j.foodres.2020.109762.

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JEON, SE HUI, NAM HEE KIM, MOON BO SHIM, et al. "Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju)." Journal of Food Protection 78, no. 4 (2015): 812–18. http://dx.doi.org/10.4315/0362-028x.jfp-14-431.

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The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enu

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Kinderlerer, Judith L., and Rachel A. Clark. "Microbiological quality of desiccated coconut." Journal of Hygiene 96, no. 1 (1986): 19–26. http://dx.doi.org/10.1017/s0022172400062495.

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SUMMARYA microbial survey of Sri Lankan desiccated coconut has been made on material purchased in supermarkets in Sheffield or on material obtained directly from the processing company. The total viable count (TVC) was reduced by spoilage and pasteurization from 104/g to 103/g. Most samples contained low levels of coagulase-positiveStephylococcus aureussuggesting that this commodity had been handled during production. One focus of contamination withAspergillus flavuswas found for each 8·34 g of desiccated coconut (mean contamination). The number of bacteria and moulds in spoiled coconut was si

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Garafonova, O. I., and I. F. Nechai. "Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»." Business Inform 10, no. 513 (2020): 197–203. http://dx.doi.org/10.32983/2222-4459-2020-10-197-203.

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In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888

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ŚMIECIŃSKA, KATARZYNA. "Microbiological quality of beef stored under different modified atmospheres." Medycyna Weterynaryjna 76, no. 12 (2020): 6471–2020. http://dx.doi.org/10.21521/mw.6471.

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The aim of this study was to analyze changes in the microbiological quality of Longissimus lumborum (LL) muscles collected from young Polish Holstein-Friesian Black-and-White (PHF BW) bulls and stored for 7, 14, and 21 days under different modified atmospheres (MA) (vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). Before and after the specified storage periods, crosssectional samples of the LL muscle were collected under aseptic conditions to determine total microbial counts, and the total counts of psychrotrophic bacteria and mesophilic lactic acid bac

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KIM, S. A., S. H. JEON, N. H. KIM, et al. "Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line." Journal of Food Protection 78, no. 12 (2015): 2233–39. http://dx.doi.org/10.4315/0362-028x.jfp-15-261.

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This study investigated changes in the microbial composition of microbrewed beer during the manufacturing processes and identified potential microbial hazards, effective critical quality control points, and potential contamination routes. Comprehensive quantitative (aerobic plate count, lactic acid bacteria, fungi, acetic acid bacteria, coliforms, and Bacillus cereus) and qualitative (Escherichia coli and eight foodborne pathogens) microbiological analyses were performed using samples of raw materials (malt and manufacturing water), semiprocessed products (saccharified wort, boiled wort, and s

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oswami, Bijoy S. G., Purnima Borgohain, Puja Updhya, and Manoj Barthakur. "Assessment of Traditional Rice Beer Quality Manufactured by Different Ethnic Tribes of Assam, India." Asian Journal of Chemistry 32, no. 12 (2020): 3029–34. http://dx.doi.org/10.14233/ajchem.2020.22883.

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Ethnic communities of North-East India consume various traditional beverages which are mostly prepared by fermentation of rice of their own. Many ethnic communities reside in Assam, India and the consumption of fermented drinks is always considered to be their culture and existence of the ethnic tribes. In present work, eight different rice beer samples are collected from different parts of Assam representing Ahom, Mising and Karbi community. The samples are characterized with respect to various physico-chemical analysis and microbiological parameters. In present work, the methodologies for th

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Belokurova, Elena, Ilona Pankina, Anna Sevastyanova, Irina Asfondyarova, and Nina Katkova. "The influence of barley weed impurities on the microbiological quality indicators." E3S Web of Conferences 161 (2020): 01072. http://dx.doi.org/10.1051/e3sconf/202016101072.

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Currently, malting barley is one of the most important crops that form the basis of the food business in the Russian Federation. Malting barley is imported to Europe, Asia, Africa and South America. While storing and transporting grain, its microbiological quality indicators play a very important role. Grain seeded with various microorganisms quickly loses its functional and technological properties, which negatively affects the quality of beer produced from it. According to the results of the studies, it was found that the contamination of barley with microorganisms is greatly influenced by v

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Dissertations / Theses on the topic "Microbiological Quality of Beer"

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Murray, Kathryn Audrey. "The microbiological quality of chilled beef carcasses in Northern Ireland : a baseline study." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287366.

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Nyamakwere, Faith. "Microbiological analyses of beef slaughtering process and meat safety knowledge of handlers at selected high and low thoughput abattoirs." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2238.

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The objective of the study was to evaluate meat hygiene practices among meat handlers and microbiological analysis of beef carcasses, slaughtermen hands, equipment and water from low throughput (LTA) and high throughput (HTA) abattoirs in the Eastern Cape Province of South Africa. In stage one of the study, the level of knowledge, practices and attitudes towards meat safety and personal hygiene of slaughtermen were assessed. Forty workers directly involve in beef cattle slaughtering process were surveyed. Data were collected using a structured questionnaire, it contained questions on some of t

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Felkl, Gabriela Sartori. "Autenticidade molecular de produtos cárneos." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1550.

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CAPES<br>A autenticidade adequada de um produto cárneo conforme seu padrão de identidade (rotulagem) é imprescindível, por questões econômicas, de saúde éticas e religiosas, além de ser uma exigência dos órgãos vigentes de alimentos. Contudo, a identificação dos constituintes cárneos em um produto ainda é um desafio considerável para as autoridades, visto que nem sempre é possível detectá-los através dos métodos convencionais, principalmente após o processamento do produto. Este fator limitante torna a fraude por substituição de uma espécie animal por outra de menor valor econômico um ato muit

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Hervatin, Heloisa Litholdo. "Avaliação microbiologica e fisico-quimica do polen apicola in natura e desidratado sob diferentes temperaturas." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254730.

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Orientador: Lucia Regina Durrant<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-14T12:37:36Z (GMT). No. of bitstreams: 1 Hervatin_HeloisaLitholdo_M.pdf: 1981858 bytes, checksum: ffb8ed64cae5f9232a96630b93cc06fa (MD5) Previous issue date: 2009<br>Resumo: O pólen apícola é a aglutinação do pólen presente nas flores coletados pelas abelhas operarias, e depositados na entrada da colméia. O estudo visou avaliar a qualidade microbiológica e físico-química do pólen IN NATURA e do submetido a diferentes proce

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Melo, Adriane Alexandre Machado de. "Perfil químico e microbiológico, cor, análise polínica e propriedades biológicas do pólen apícola desidratado." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-18122015-142742/.

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O objetivo deste estudo foi levantar informações a respeito do processo de produção, determinar características físico-químicas, qualidade microbiológica, propriedades biológicas e origem botânica do pólen apícola desidratado, além de avaliar a influência de duas condições de desidratação sobre estes mesmos parâmetros. Para esta pesquisa foram adquiridas 69 amostras produzidas e beneficiadas em nove Estados brasileiros. Foram levantados dados referentes à coleta e processamento dos produtos e realizada a análise polínica para determinar a origem botânica das amostras. Foram determinados os teo

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Oladokun, Olayide. "The quality of bitterness in beer." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43415/.

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The bitterness of beer remains one of its most important flavour attribute. However, complexity surrounding bitterness perception alone represents a significant challenge in its understanding, in addition to other factors relating to production processes and raw materials used in making beer. The aim of this research was to better understand beer bitterness in terms of its intensity and quality, and how hopping technology (e.g. quantity and time of hop addition during the brewing process), hop aroma and variety may effect perceived bitterness intensity and quality. This project combined both a

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Ramberg, Anna. "Evaluation of DNA Quality of Beer Ingredients." Thesis, Uppsala University, Department of Medical Biochemistry and Microbiology, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-7101.

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<p>The project aim is to determine if good quality DNA can be extracted from barley, malt and hop, ingredients used in beer brewing. Good quality DNA is important in DNA fingerprinting techniques which can be used for identification of ingredients. The 3 methods tested are the cetyltrimethylammonium bromide (CTAB) method, QIAGEN DNeasy Plant Mini Kit and Meyer’s method as published in 1996 with QIAGEN DNeasy Plant Mini Kit in combination. To evaluate the DNA quality after extraction we used 3 different techniques:</p><p>(i) spectrophotometry to estimate purity by using the ratio A260/A280; (ii

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Dixon, Lorraine Louise. "Microbiological Quality of Toroi: A Māori food delicacy." The University of Waikato, 2007. http://hdl.handle.net/10289/2229.

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A study was undertaken to determine the food safety of the fermented Māori delicacy, Toroi. Ten batches of Toroi were prepared by a commonly used traditional method that consisted of boiling the vegetable component, either watercress or puha, and combining it with chopped mussel flesh. The mixture was cooled and then stored in a refrigerator for up to eight months to allow natural fermentation to take place. All ingredients were sourced from retail outlets. The Toroi was examined at intervals over eight months for a range of pathogens (seven in all) that have been related to incidents of f

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Jones, Iain Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Microbiological quality assurance in a wine bottling operation." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2008. http://handle.unsw.edu.au/1959.4/42881.

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Wines after packaging may undergo microbial spoilage, especially by yeasts. The risk of such spoilage can be minimized by preventing microbial contamination during packaging operations. This thesis describes wine packaging operations and the quality management initiatives required to control microbial contamination during packaging. Control of microbiological quality during packaging needs to be implemented without compromising overall wine quality and its appeal to consumers. The need for rapid, convenient methods to examine yeasts in packaged wine and to assess the hygiene status of wine pac

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Oliveira, Jacinta Maria Marques de. "Microbiological quality of bivalves: relevance to food safety." Doctoral thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/8996.

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Doutoramento em Biologia<br>Os moluscos bivalves constituem um recurso haliêutico de elevada importância na economia (inter)nacional pelas suas características organolépticas, valor nutritivo e relevância na gastronomia tradicional. Não obstante, representam um produto alimentar de elevado risco para a saúde pública. A contaminação microbiológica (autóctone e antropogénica), sendo crónica nos bancos de bivalves das zonas estuarino-lagunares, constitui uma das principais preocupações associadas à segurança alimentar. Aquando da filtração inerente aos processos de respiração e alimentação, os bi

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Books on the topic "Microbiological Quality of Beer"

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HODGES, NORMAN A., and STEPHEN P. DENYER. Handbook of Microbiological Quality Control. Edited by ROSAMUND M. BAIRD. Taylor & Francis, 2000. http://dx.doi.org/10.4324/9780203305195.

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Bamforth, Charles W. Beer: A quality perspective. Academic, 2009.

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Bloem, J., D. W. Hopkins, and A. Benedetti, eds. Microbiological methods for assessing soil quality. CABI, 2005. http://dx.doi.org/10.1079/9780851990989.0000.

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Michael, Miller J. Quality control in microbiology. U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, 1988.

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Centers for Disease Control (U.S.), ed. Quality control in microbiology. U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, 1988.

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Sidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.

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The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Mee

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Baxter, E. Denise. Beer: Quality, safety and nutritional aspects. Royal Society of Chemistry, 2001.

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Flavor: Practical guides for beer quality. American Society of Brewing Chemists, 2014.

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Body, Barbara Ann. Quality control of microbiological transport systems: Approved standard. NCCLS, 2003.

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Workshop on Quality Assurance in Microbiology Testing Laboratories to be Accredited under ISO/IEC 17025 (2004 Islāmābād, Pakistan). Resource material of Workshop on Quality Assurance in Microbiology Testing Laboratories to be accredited under ISO, IEC 17025. United Nations Industrial Development Organization, 2004.

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Book chapters on the topic "Microbiological Quality of Beer"

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Thomas, Jack. "Microbiological and Sensory Properties of Beef." In Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch14.

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Askar, Ahmed, and Hans Treptow. "Microbiological Analysis." In Quality Assurance in Tropical Fruit Processing. Springer Berlin Heidelberg, 1993. http://dx.doi.org/10.1007/978-3-642-77687-8_5.

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Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0729-1_6.

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Collin, Sonia, Vesna Jerkovic, M. Bröhan, and D. Callemien. "Polyphenols and Beer Quality." In Natural Products. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_78.

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Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1801-3_16.

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Pedersen, M. Bohl. "The Use of Nucleotide Sequence Polymorphisms and DNA Karyotyping in the Identification of Brewer’s Yeast Strains and in Microbiological Control." In Beer Analysis. Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83210-9_11.

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Mahall, Karl. "Microbiological Damage to Fibers." In Quality Assessment of Textiles. Springer Berlin Heidelberg, 1993. http://dx.doi.org/10.1007/978-3-642-97536-3_9.

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Mahall, Karl. "Microbiological Damage to Fibers." In Quality Assessment of Textiles. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-642-55645-6_9.

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Peppard, T. "The Use of Principal Components Analysis in Monitoring the Quality of Beer." In Beer Analysis. Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83210-9_17.

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Shellhammer, Thomas H., and Charles W. Bamforth. "Assessing Color Quality of Beer." In Color Quality of Fresh and Processed Foods. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch015.

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Conference papers on the topic "Microbiological Quality of Beer"

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Sundari, Dian, Fitrah Ernawati, Kambang Sariadji, et al. "Microbiological Quality of Fresh, Cold, and Frozen Beef at the Bogor Traditional Markets and Supermarkets." In 4th International Symposium on Health Research (ISHR 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200215.036.

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Grujić, Radoslav, and Mirko Dobrnjac. "Alternative Technologies for Preservation of Products of Vegetable Origin." In 34th International Congress on Process Industry. SMEITS, 2021. http://dx.doi.org/10.24094/ptk.021.34.1.105.

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Concept “ideal technology of food preservation“ represents procedure which is efficient during inactivation of toxic microorganisms and microorganisms that cause bleeding, which helps to preserve nutritive and organoleptic food properties. There are not any negative consequencies in the final product, which is economically competitive and ensures profitability for food processing industry. For inactivation of microorganisms which are transmitted by food in food processing industry, mainly is used thermal treatment. However, heating of products causes the loss of sensory properties ( texture, t

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Prikhodko, A. V., I. A. Kameneva, A. I. Yakubovskaya, N. V. Karaeva, and M. V. Gritchin. "Influence of green manure phytomass treatment by microbial preparations on grain productivity and quality indicators of winter wheat." In РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.23.

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Treatment of the triticale phytomass with the complex biological preparation KBP-5M before incorporation into the soil contributed to the activation of microbiological processes in the 0-30 cm layer. In the variants when the plant was in the phenological stage of spike emergence, we noted an increase in the content of N-NO3 by 0.19-0.46 mg per 100 g of soil; Р2О5 – up to 2.97; K2О – up to mg/100 g. The reason for that was the maximum accumulation of organic matter in the phytomass of triticale at the aforementioned stage of development (8.25-8.52 t/ha). The use of KBP-5M had a positive effect

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Kozlov, V. I., and I. N. Gribkova. "POLYPHENOLS INFLUENCE ON BEER QUALITY." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-74-76.

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Gribkova, I. N., та V. I. Kozlov. "β-GLUCAN EFFECT ON BEER QUALITY". У Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-42-44.

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Baltrukova, Svetlana, Jelena Zagorska, and Indra Eihvalde. "Evaluation of microbiological quality of colostrum." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.017.

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Ferreira, Sarah Hellen Mendonça, Karyne Oliveira Coelho, Aracele Pinheiro Pales dos Santos, and Cláudia Peixoto Bueno. "Microbiological Quality on Food Handles Hands." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-227.

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Selina, I. V., M. S. Sozinova, and V. I. Kozlov. "NITROGEN SUBSTANCES AND CARBOHYDRATES INFLUENCE ON BEER QUALITY." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-149-154.

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Hai, Zhao Chun. "The impact of water quality on beer fermentation." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE 2011). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943878.

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Hayat, Fauzul, and Nia Kurniatillah. "Microbiological and Water Quality Status of Cibanten River." In The First International Conference on Social Science, Humanity, and Public Health (ICOSHIP 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210101.043.

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Reports on the topic "Microbiological Quality of Beer"

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Fix, N. J. Microbiological, Geochemical and Hydrologic Processes Controlling Uranium Mobility: An Integrated Field-Scale Subsurface Research Challenge Site at Rifle, Colorado, Quality Assurance Project Plan. Office of Scientific and Technical Information (OSTI), 2008. http://dx.doi.org/10.2172/923676.

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Microbiological monitoring for the U.S. Geological Survey National Water-Quality Assessment Program. US Geological Survey, 2000. http://dx.doi.org/10.3133/wri004018.

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Microbiological quality of water from noncommunity supply wells in carbonate and crystalline aquifers of Pennsylvania. US Geological Survey, 2002. http://dx.doi.org/10.3133/wri014268.

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Microbiological Water Quality in Relation to Water-Contact Recreation, Cuyahoga River, Cuyahoga Valley National Park, Ohio, 2000 and 2002. US Geological Survey, 2004. http://dx.doi.org/10.3133/wri034333.

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Assessment of possible sources of microbiological contamination and water-quality characteristics of the Jacks Fork, Ozark National Scenic Riverways, Missouri—Phase II. US Geological Survey, 2002. http://dx.doi.org/10.3133/wri024209.

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Microbiological and chemical quality of ground water used as a source of public supply in southern Missouri : Phase II, April-July, 1998. US Geological Survey, 2000. http://dx.doi.org/10.3133/wri20004260.

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Microbiological and chemical quality of ground water used as a source of public supply in southern Missouri; Phase I, May 1997-March 1998. US Geological Survey, 2000. http://dx.doi.org/10.3133/wri004038.

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