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The influence of Enterobacter agglomerans (Erwinia herbicola) on the fermentation process and beer flavour was studied. The presence of E. agglomerans gave rise to increased levels of acetaldehyde, methyl acetate, diacetyl, 2,3-pentanedione and dimethyl sulphide in the final product. The concentration of these compounds was affected by the number of bacterial cells inoculated into the pitched wort.
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Vuuren et al. (1980) studied this question.
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