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The taxonomy and methods of identification of bacteria which may be of importance in brewing are discussed, and a survey is made of the variations in microbiological flora found at different stages in the brewing process, from wort cooling to beer in trade. Lactobacilli are the most important potential beer spoilage organisms, but the aerobic acetic acid bacteria may, in certain circumstances, be troublesome. Methods suitable for increasing the sensitivity of microbiological control are outlined.
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R. G. Ault (1965) studied this question.
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