The Effect of High Pressure on <i>Levilactobacillus brevis</i> in Beer—Inactivation and Sublethal Injury

The Effect of High Pressure on <i>Levilactobacillus brevis</i> in Beer—Inactivation and Sublethal Injury

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, <i>Levilactobacillus brevis</i> remains a significant spoilage organism in the brewing industry. This study examines the impact of...

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Bibliographic Details
Main Authors: Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo, Adrian Wojtczak
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Beverages
Subjects:
<i>Levilactobacillus brevis</i>
beer spoilage
high hydrostatic pressure (HHP)
sublethal injuries
Online Access:https://www.mdpi.com/2306-5710/10/3/83

Internet

https://www.mdpi.com/2306-5710/10/3/83

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