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The rising demand for no- and low-alcohol beers (NOLO) presents unique microbiological challenges due to their distinct chemical composition and reduced ethanol content. This review explores the vulnerabilities of NOLO beers to microbial contamination, examining the potential spoilage agents, including traditional and emerging microorganisms, and evaluating their impact on product stability and food safety. In addition, biological and physical methods for producing NOLO beers, advanced preventative strategies, such as pasteurisation, antimicrobial agents, and process controls, and recommendations for enhancing microbial stability, are critically reviewed. The review further underscores the importance of ongoing research and expert consultation to ensure the safety and quality of NOLO beers amidst increasing market demand.
Britton et al. (Thu,) studied this question.