• Corpus ID: 199396270

PROPERTIES OF BELGIAN ACID BEERS AND THEIR MICROFLORA

@inproceedings{VERACHTERTandA2006PROPERTIESOB,
  title={PROPERTIES OF BELGIAN ACID BEERS AND THEIR MICROFLORA},
  author={H. VERACHTERTandA},
  year={2006}
}
It is well known that one of the most common forms of beer infection is acidification by lactic acid bacteria. It may be realistic to assume that most (small) breweries once in a while may suffer from the unwanted growth of these bacteria in wort, during bottling or in casks. However acidification by lactic acid bacteria is a very natural process to adjust the pH of the malt or the wort (Derdelinckx et al., 1994) and the presence of lactic acid in beer is not always to be considered as… 

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