Lesson 6 - Microorganism Detection and Control
This lesson covers the procedures available for detecting microorganisms in wort and beer. It compares traditional detection methods, which use solid and liquid media, with more modern, rapid methods. It then looks at microorganism entry points within the brewing process and discusses factors that inhibit or encourage their existence and proliferation.
Lesson Information
Pre-requisite Knowledge:
1. Introduction to Hygiene (Hygiene/Lesson 1)
2. Cleaning Systems and Control (Hygiene/Lesson 2)
3. Types of Microorganisms (Hygiene/Lesson 4)
Learning Outcomes:
By the end of this lesson you should be able to:
1. Explain the principles of detection, identification, and quantification of brewery microorganisms, and evaluate both traditional and rapid methods.
2. Describe the occurrence of brewery contaminating microorganisms within the beer production process and the factors determining their susceptibility to or tolerance of these environments.
3. Discuss the impact that contaminating microorganisms can have on final beer quality.