The method describes the conditions for inoculating a culture medium.
Laboratories in the beverage industry in general and the brewing industry in particular.
The removal and addition of material from and to cultures, e.g. when inoculating culture media. Strict care must be taken to ensure that no foreign microorganisms enter the culture vessels or the inoculation material being transferred.
Mineral, spring and table waters as well as drinking waters that are to be marketed.
Qualitative detection of sulphite-reducing, spore-forming anaerobes in mineral water, spring water, table water, and other drinking water bottled for distribution to the consumer, by means of membrane filtration and immersion of the filter in single-concentrate dextrose-iron citrate-sodium sulphite broth (DRCM broth).
Note 1: If only the spores of sulphite-reducing anaerobes are to be analysed, the prescribed sample volume must be heated at 75 °C ± 1 °C for 10 minutes in order to inactivate the vegetative cells. Then cool quickly with cold water.
Important: Carry out a comparative test with the same volume of tap water to determine the total heating time required in the water bath.
The method describes the determination of E. coli and coliform bacteria in mineral, spring and table water (according to ASU § 64 LFGB L59.00-1, 1988-05).
Mineral, spring and table waters as well as drinking waters that are to be marketed.
Qualitative detection of Escherichia coli and coliform bacteria in mineral, spring and table water, and in other drinking water bottled for distribution to the consumer, by means of membrane filtration (MF) and immersion of the filter in single-strength DEV lactose-peptone broth (corresponds to method ASU § 64 LFGB L59.00-1, 1988-05) [1].
Mineral, spring and table waters, as well as drinking waters that are to be marketed.
Qualitative detection of Escherichia coli and coliform bacteria using enrichment culture with double-concentrated lactose broth [1]. E. coli and coliform bacteria break down lactose, producing gas and acid.
This method describes how to determine the hectoliter weight of barley.
Barley intended for the production of malt is evaluated on the basis of the hectoliter weight.
The hectoliter weight determines how many kilograms 100 liters of barley weighs. For this analysis, the weight of a defined sample volume of barley is determined, and the corresponding hectoliter weight is calculated.
One hectoliter of malting barley generally weighs between 68 and 75 kg, although higher values are not unusual (up to 78 kg).
This method describes how to determine the thousand kernel weight of malt.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The thousand kernel weight is more meaningful for evaluating malt quality than the hectoliter weight. A relationship exists between the thousand kernel weight and both the sieving test and the extract yield of malt, since the percentage of extract contained in malt increases with increasing thousand kernel weight, given that the protein content remains constant. The thousand kernel weight rises with increasing moisture content of the malt; therefore, it must be calculated in reference to the dry substance of the malt to produce an objective measurement [1].