The method lists the consumables that are part of the equipment of a brewing microbiology laboratory.
Microbiology laboratory in the brewing and beverage industry and its suppliers.
The method lists the culture media that are important in brewery microbiology laboratories.
Microbiology laboratories in the brewing and beverage industry and their suppliers
Detection of harmful osmophilic and osmophilic-tolerant yeasts, moulds and bacteria in non-alcoholic beverage raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Intermediate products such as fruit juice concentrates or sugar syrups indicate a high level of intrinsic microbiological protection due to their usually very low water activity (low Aw value) and high osmotic pressure (high Brix value). This means that predominantly osmophilic and osmotolerant bacteria are to be expected. Only a few can have a harmful effect on the product after re-dilution.