The method is used to obtain a count of potential beer spoilage organisms in dilute sugars when a low level of contamination is expected. Microorganisms are concentrated by membrane filtration. Descriptors: general aerobic count in dilute sugars, nutrient medium.
It is necessary to use EBC Microbiology 2.3.2.1
To assess the microbiological quality of any process gas. This method is used to obtain a total count when small numbers of microorganisms are expected. Descriptors: general aerobic count in process gases, nutrient medium, CFU, membrane filtration.
It is necessary to use EBC Microbiology 2.2.4.1 and 2.3.2.1
Quantitative evaluation of aerobic and facultative microorganisms in caustic or acid solutions of CIP recovery systems. Both acid and caustic recovery systems can become contaminated and it is recommended that tanks used to recover acid or caustic should be regularly assessed for this reason. Descriptors: general aerobic count in acid and caustic recovery systems.
The efficacy of chemical disinfectants should preferably be tested according to the approved methods in the guidelines of the European Committee for Standardisation (CEN). Descriptors: efficacy of disinfectants, bovine albumin, standardised hard water, European standards for testing chemical disinfectants, microbiological evaluation of the efficacy of sterilants and biocides.
The following list contains details of inhibitors that have been reported to be valuable in the selective growth of brewery organisms. Some ready-to-use media contain inhibitors included by the manufacturer. Others are base media where inhibitors must be added with due regard to heat sensitivity. Workers should pay careful attention to the safety and hazard information supplied by the manufacturer when handling these chemicals.
Recipes of a number of selected media are given below. Full descriptions of commercially available media are normally given on the package.
EU Regulation on hygiene of foodstuffs, quality of water and ISO/EN norms on water analysis as wella s rules applying outside the European Union.
Quantitative detection of aerobic and facultative microorganisms in wort. Descriptors: general aerobic count, aerobic incubation, growth, Plating method, partially selective or non-selective.
It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2 and 2.3.4.2
Quantitative detection of Enterobacteriaceae in wort. Descriptors: selective media for the growth of Enterobacteriaceae, aerobic incubation.
Quantitative detection of lactic acid bacteria in wort. Descriptors. contaminants, differentiated into rods or cocci, incubation.
It is necessary to use EBC Method 2.3.3.2 and 2.3.4.3 or 2.3.4.4 and 2.3.5.1 or 2.3.5.2 or 2.3.5.4 and 2.3.7 and 2.3.6.1 or 2.3.6.2.
Detection of bacteria in yeast or fermenting beer by the addition of growth medium to the sample. Descriptors: enrichment, concentrated medium, growth of contaminant microorganisms.
Quantitative detection of aerobic and facultative microorganisms in samples where brewer’s yeast is present, for example, yeast slurry from storage vessel, fermentation samples, beer for cask racking, beer in cask, bottled conditioned beer, etc. Descriptors: General Aerobic Count on Samples of Yeast or Fermenting Beer, aerobic incubation, Plating method, cycloheximide, counnt colonies.
it is necessary to use EBC Microbiology 2.3.3.2 and 2.3.4.2
Descriptors: general anaerobic count on samples of yeast or fermenting beer.
It is necessary to use EBC Microbiology 4.2.4.1 to 4.2.4.3
Quantitative detection of Enterobacteriaceae in yeast. Descriptors: selective media for the growth of Enterobacteriaceae.
Quantitative detection of bacteria belonging to the genera Lactobacillus and Pediococcus. No single method is known that is capable of detecting all strains of Lactic Acid Bacteria. Descriptors: plating method.
It is necessary to use EBC Microbiology 2.3.3.2, 2.3.4.3 or 2.3.4.4, 2.3.5.4 and 2.3.5.1, 2.3.7 and 2.3.6.1 or 2.3.6.2.
The detection and enumeration of acetic acid bacteria in fermenting beer. Descriptors: Acetobacter and Gluconobacter; vinegar odour.
It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2
Detection of Saccharomyces wild yeasts in brewers' yeast and fermenting beer. Descriptors: Cu-differentiation, aerobic incubation.
It is necesssary to use EBC Microbiology 2.3.3.1 or 2.3.3.2, 2.3.4.2 and 2.3.5.1
