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 Sign-off
This lesson explored the detection of microorganisms associated with brewery environments. It described traditional methods of detection as well as the evolution of modern, rapid methods. It then looked at the production process and materials as an environment for microorganisms, and discussed factors that affect the growth of contaminating bacteria and yeasts.
You should now 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.
A self-assessment lesson now follows, which will allow you to determine the level to which you have attained the above outcomes.