Check for microbiological vulnerabilities by detecting bacteria (moderately acid-tolerant bacteria) and yeasts in process water.
For checking all types of rinsing water. Due to pressure surges or pressure differences, product residues can also unintentionally enter the brewery's water network and remain unnoticed there for a long time, which can lead to contamination. Detection of bacteria and wild yeasts in brewery water (e.g. also water-borne or biofilm-borne microbes).
Pour-plate method and membrane filtration