The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth

QR Code

The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth

There has been an increase in demand for no and low alcohol alternatives to beer, including their serving on-trade through draught dispense systems. Ethanol aids in regular beers microbiological stability, reducing this could lead to product spoilage. Additionally, the methods used to produce no and...

Full description

Bibliographic Details
Main Author:	Bartlett, Connor
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2023
Subjects:	brewing low alcohol beers pathogens microbiology
Online Access:	https://eprints.nottingham.ac.uk/74590/

Similar Items

Developing an understanding and improved sensory quality of low alcohol beer
by: Ramsey, Imogen
Published: (2021)

A novel beer fining agent extracted from hops
by: Gadon, A.G.
Published: (2020)

The impact of composition, environment and hygiene on the microbiome and spoilability of draught beer
by: Jevons, Alexander Lee
Published: (2022)

Hop proanthocyanidins for the fining of beer
by: Linforth, Rob S.T., et al.
Published: (2015)

Improving the freshness of pale lager beers
by: Maia, Carolina
Published: (2023)

Draught beer hygiene: a forcing test to assess quality
by: Mallett, James R., et al.
Published: (2018)

Understanding consumer sensory perception of beer and wine body
by: Ivanova, Natalja
Published: (2023)

The sensitivity of brewing micro-organisms to silver
by: Strecker, P.G.
Published: (2015)

Determination of critical factors in malt production related to the flavour stability of final beer
by: Filipowska, Weronika
Published: (2022)

Assessing the factors affecting draught beer hygiene and validation of a novel dispense system
by: Mallett, James Robert
Published: (2020)

Draught beer hygiene: cleaning of dispense tap nozzles
by: Quain, David E.
Published: (2016)

Measuring the emotional response to beer and the relative impact of sensory and packaging cues
by: Chaya, C., et al.
Published: (2015)

How will regional brewers and their cask beer brands survive and prosper in the face of market changes resulting from Government intervention?
by: Jespersen, Paul
Published: (2007)

Investigating the contribution of hop components to the perception of beer flavour
by: Dietz, Anna Christina
Published: (2022)

Sensory and analytical impacts of unmalted cereal adjunct usage in lager brewing
by: Yorke, Joanna
Published: (2022)

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
by: Ramsey, Imogen, et al.
Published: (2018)

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
by: Oladokun, Olayide, et al.
Published: (2017)

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.
by: Jenkins, David, et al.
Published: (2018)

Developing a reduced consumer-led lexicon to measure emotional response to beer
by: Chaya, Carolina, et al.
Published: (2015)

The impact of PROP and thermal taster status on the emotional response to beer
by: Yang, Qian, et al.
Published: (2018)

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
by: Oladokun, Olayide, et al.
Published: (2016)

The influence of style and origin on mineral composition of beers retailing in the UK
by: Rodrigo, S., et al.
Published: (2016)

The Relationship between Consumers' Level of Acculturation to the Global Consumer Culture and Perception of Different Types of Consumer Culture Positioning - An Investigation of the Beer Brands in Taiwan
by: Chang, Jo-Heng
Published: (2007)

The quality of bitterness in beer
by: Oladokun, Olayide
Published: (2017)

“Beer is Haram!” Representation of Islam by Online Newspapers in Malaysia on the issue of better Beer festival & oktoberfest
by: Muhammad Raqib Mohd Sofian,, et al.
Published: (2023)

Smokescreens and Beer Goggles: How Alcohol Industry CSM Protects the Industry
by: Jones, S., et al.
Published: (2016)

Assessing the flavour stability of lager-style beers
by: Maxminer, Joerg
Published: (2016)

Heterogeneity in brewing yeast populations
by: Pendlebury, Toby
Published: (2022)

The relationship between high gravity brewing, key performance indicators and yeast osmotic stress response
by: Zhuang, S.
Published: (2014)

Practical and Novel Sterilization Approach for the Pathogenic Staphylococcus aureus Bacteria.
by: Raftari, Mohammad, et al.
Published: (2009)

Occurrence of antibiotic resistant pathogenic Escherichia coli in cattle, farm environment, milk and beef
by: Shah, Mian Khaqan
Published: (2017)

Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt.
by: Foulkes, Andrew. R
Published: (2025)

HETEROGENEITY IN BREWING YEAST POPULATIONS
by: Pendlebury, Toby
Published: (2022)

Red wine and beer elevate blood pressure in normotensive men
by: Zilkens, Renate, et al.
Published: (2005)

Developing an effective approach to measure emotional response to the sensory properties of beer
by: Eaton, Curtis
Published: (2015)

The impact of very high gravity fermentation conditions on brewing yeast health and physiology
by: Alexander, Chris
Published: (2022)

Transport and Routing model for collection of beer and distribution to a centralised Bottling Plant
by: Masjuan, Gonzalo
Published: (2013)

Paediatricians' knowledge, attitudes and practice following provision of educational resources about prevention of prenatal alcohol exposure and Fetal Alcohol Spectrum Disorder
by: Payne, J., et al.
Published: (2011)

Opportunities in UK primary and secondary healthcare settings to prevent alcohol misuse
by: Otete, Harmony Eroboghene
Published: (2016)

Characterization and pathogenicity of Aeromonas hydrophila isolated from freshwater fishes
by: Hamdan, Ruhil Hayati
Published: (2017)