An Evaluation of the Public Understanding of Beer and Brewing

Bamforth,

doi:10.1094/tq-46-1-0316-01

Cited by 6 publications

(5 citation statements)

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“…Finally, the yeast concentration tapered off at ∼3.02 × 10 6 cells/mL. Saccharomyces cerevisiae experienced the highest growth in the first 9 hr, followed by a slight reduction at every time point throughout the 48 hr, which could be caused by the lower pH (∼5.1) inhibiting the yeast replication or by the ending of primary fermentation (Bamforth, 2009 ). Some brewers may define the end of the primary fermentation when the SG falls below 1.030.…”

Section: Resultsmentioning

confidence: 99%

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

Williamson

Kennedy

Bhattacharya

et al. 2023

Journal of Industrial Microbiology and Biotechnology

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Mixed microorganism cultures are prevalent in the food industry. From sour beer to sourdough bread, mixed culture popularity has been growing steadily. A variety of microbiological mixtures have been used in these unique fermenting processes to create distinctive flavor profiles and potential health benefits. Although mixed cultures may seem ubiquitous, they are typically not well characterized, which may be due to the lack of user-friendly and simple measurement tools. Image-based cytometry systems have been employed to count bacteria or yeast cells directly and rapidly in plastic chambers, as opposed to traditional cell counting methods that can take days to grow and count. In this work, we aim to develop a novel image cytometry method to distinguish and enumerate mixed cultures of yeast and bacteria in beer products. We demonstrate that the proposed image cytometry method can be used to rapidly distinguish and simultaneously count the bacteria and yeast cells mixed cultures. The Cellometer X2 from Nexcelom was used to automate the counting of Lactobacillus plantarum and Saccharomyces cerevisiae in a mixed culture using fluorescent dyes and size exclusion image analysis algorithm. The proposed image cytometry method was tested with a series of experiments. (1) Yeast and bacteria monoculture titration, (2) mixed culture with various ratios, and (3) monitoring a Berliner Weisse mixed culture fermentation. All experiments were validated by comparing directly to manual counting of yeast and bacteria colony formation on agar plates. The two counting methods were highly comparable with ANOVA analysis showing p-value > 0.05 for all trials. The image cytometry method was the most accurate for yeast concentrations between 105-107 cells/mL and 106-108 cells/mL for lactic acid bacteria. Overall, the novel image cytometry method was able to distinguish and count mixed cultures consistently and accurately, which may provide better characterization and assessment of mixed culture brewing applications that may produce more consistent and higher quality products.

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Section: Resultsmentioning

confidence: 99%

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

Williamson

Kennedy

Bhattacharya

et al. 2023

Journal of Industrial Microbiology and Biotechnology

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“…We have highlighted how wine is (incorrectly) perceived as a healthier option (138,139). We have also highlighted the ignorance concerning matters of beer and brewing that many people have (140). There should be no let-up in the education of the drinking public.…”

Section: Beer Health and Perceptionsmentioning

confidence: 99%

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

Bamforth

2020

J. Inst. Brew.

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The paper reviews a career of more than forty years researching topics in malting and brewing science. Some themes attracted particularly close attention, namely the endosperm cell walls of barley, dimethyl sulphide, flavour stability, foam and the impact of beer on health. However, the scope has been far broader than that. The underlying imperative was to pursue research that was close to application and always focussed on a specific need in the processes involved in the production of beer. © 2020 The Institute of Brewing & Distilling

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“…A cerveja é uma das bebidas alcoólicas mais ingeridas no mundo, pode ser constada na alimentação humana desde 8.000 a.C. Além de que possui bastante corroboração popular devido as suas características perceptuais, além das suas vantagens para a saúde, boa quantia nutritiva e variedade de aspecto (BAMFORTH, 2009).…”

Section: Introductionunclassified

Avaliação Físico-Química E Análise De Rótulos Quanto Ao Quantitativo Alcoólico De Cervejas Industriais Puro Malte Comercializadas Em São Luís – Ma

Coimbra¹,

Lima²,

Silva³

et al. 2022

Open Science Research III

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Objetivo: Objetivou-se avaliar os parâmetros físico-químico de cervejas industriais puro malte comercializadas em São Luís -MA, bem como a adequação dos rótulos das mesmas quanto à sua graduação alcoólica. Métodos: As amostras das cervejas escolhidas para estudo neste trabalho de pesquisa, foram adquiridas aleatoriamente em supermercados de São Luís, durante os meses de novembro e dezembro do corrente ano, sendo seis em cada mês, em garrafas de vidro de 600 mL. Foram analisados os parâmetros de qualidade estabelecidos (pH, densidade, amargor, acidez total e ºBrix), utilizando os métodos do Instituto Adolfo Lutz e/ou encontrados na Literatura atual, de acordo com parâmetros de qualidade estabelecidos (pH, densidade, amargor, acidez total e ºBrix). Resultados:As análises dos pH denotaram resultados equivalentes aos encontrados na literatura. As densidades obtidas mostraram-se em não conformidade com a legislação vigente, 25% das amostras analisadas manifestaram amargor abaixo do estabelecido na literatura. Todas apresentaram acidez satisfatória e açúcar com padrão acima do estabelecido e teor alcóolico de acordo com o rotulado. Conclusão: A avaliação da qualidade das cervejas é de suma importância para que o consumidor tenha maior segurança no consumo de um produto que é altamente apreciado pela população, garantindo assim que todos os padrões estabelecidos estejam de acordo. Consoante com os parâmetros de qualidade estabelecidos neste estudo, as cervejas analisadas atendem os padrões internacionais referenciados pela legislação regulamentadora da cerveja.

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An Evaluation of the Public Understanding of Beer and Brewing

Cited by 6 publications

References 0 publications

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

Avaliação Físico-Química E Análise De Rótulos Quanto Ao Quantitativo Alcoólico De Cervejas Industriais Puro Malte Comercializadas Em São Luís – Ma

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