Estudio de la microbiota de cerveza artesanal producida a pequeña escala

  1. Matías, Beatriz 1
  2. Carro, Lorena 1
  3. Menéndez, Esther 1
  1. 1 Universidad de Salamanca
    info

    Universidad de Salamanca

    Salamanca, España

    ROR https://ror.org/02f40zc51

Journal:
Farmajournal

ISSN: 2445-1355

Year of publication: 2024

Volume: 9

Issue: 1

Pages: 41-52

Type: Article

DOI: 10.14201/FJ2024914152 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Farmajournal

Abstract

Beer is the most consumed alcoholic beverage in the world, with growing interest from consumers, who demand new flavors and healthier products. Craft beers are the subject of this demand, mostly due to their organoleptic characteristics. In this study, we aim to elucidate and compare the microbial structure and composition present in 4 artisanal pale ale craft beers, from different origins: 2 from a small factory and 2 from indutrial factories purchased in supermarkets. To achieve this aim, a wide variety of microorganisms were isolated and identified in different culture media. The results demonstrated the presence of a high microbial diversity, especially in those craft beers from small factories compared to those coming from a more industrial environment. Additionally, the presence of certain strains or species that may represent potential contaminants was detected. Through this study, we concluded that craft beer produced on a small scale has a more diverse microbiota than commercial “craft” beers, making it important to adopt contamination control methods to preserve the health of consumers.

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