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VIEW ARTICLE DOI: 10.1094/ASBCJ-40-0001
Studies on the Heat Resistance of Wild Yeasts and Bacteria in Beer. E. W. T. Tsang and W. M. Ingledew, Agricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Canada S7N 0W0. J. Am. Soc. Brew. Chem. 40:0001, 1982.
Detailed kinetic studies on wild yeast and heat-resistant brewing bacteria showed that the Z value used in current lethal-rate calculations in brewing is not suitable. An alternative method, based on the D values of the most heat-resistant brewing microbe, is proposed. A complete reinvestigation of pasteurization in brewing is suggested.
Keywords: Bacteria, Decimal reduction time (D value), Pasteurization units, Wild yeasts, Z value
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