Beer is an environment in which strictly anaerobic bacteria can grow. Strictly anaerobic bacteria capable of spoiling beer or contaminating brewer‘s yeast belong to the genera Megasphaera, Pectinatus, Selenomonas and Propionispira (formerly „Zymophilus“).
We have investigated the incidence of strictly anaerobic bacteria in brewery filling areas. Thousands of samples were taken and analysed from bottling lines in 10 brewery plants over a 10 year period.
The presentation gives an overview of the frequency and factors influencing the occurence of strict anaerobes in brewery plants. Microbiological risks and the processes of their elimination, and specific features of the contamination of beer by anaerobes will be will be presented.