Beer bottle bacteria

Beer is a very common drink. People love to drink beer the most in summer. Eating at a food stall, drinking beer and chatting at night is also a very comfortable state. However, although the alcohol content in beer is not high, drinking too much beer can cause considerable harm to the body and stimulate the human brain, thereby inducing the occurrence of various diseases. You must drink in moderation.

Beer is a kind of alcoholic beverage that many people love in daily life. For the sake of your own health, when purchasing beer, you must make sure it is produced by regular manufacturers. Because in the daily production of beer, contamination by miscellaneous bacteria often occurs during fermentation, and these harmful microorganisms have a great impact on the quality of beer. If there is no strict sterilization control during the beer production process, then it is very likely that you will drink a bottle of beer full of bacteria! So what are the common bacteria in beer production?

According to the demand for oxygen, common bacteria are divided into four major groups: aerobic microorganisms, microaerobic microorganisms, facultative aerobic microorganisms, and absolute aerobic microorganisms.

Genera such as Eurycoma, Klebsiella, and Polymorpha can often be detected in fermentation workshops and are present in plants, soil, and water. Intestinal bacteria multiply rapidly in barley, producing an odor like rotten cabbage or even H2S. In the wort and early stages of fermentation, it is also very easy to multiply rapidly, damaging the flavor of the beer. But it cannot reproduce below pH 4.0 and in 2.0% ethanol beer.

It is the main bacteria that contaminates breweries, and includes two genera: lactic acid bacteria and soccer bacteria. They are widely found in fermentation tanks, pipes, valves, and beer residues. The former is not hop-resistant and grows slowly at low temperatures, so it does not pollute the beer fermentation process; the latter will cause the beer to acidify, produce a diacetyl taste, and secrete capsular polysaccharides, making the beer viscous and turbid.

If you don't open the bottle, bacteria won't grow, because beer is made up of nutrients and is sterilized before leaving the factory. Once bacteria grow after bottling, it will become turbid and precipitate, and the entire batch of beer will be undrinkable!

If the bottle is opened, it generally depends on the environment and what kind of bacteria are in the air. Generally, there are aerobic bacteria, facultative aerobic bacteria, mold, Escherichia coli, Tetragenococcus, Sarcina, Pectinobacillus, Lactobacillus, acetic acid bacteria, etc. All aerobic bacteria and facultative aerobic bacteria are possible! If the sterilization control is not strictly implemented during the beer production process, then it is very likely that you will drink a bottle of beer full of bacteria!

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