Growth media for brewing and fermentation

Brewing is one of the oldest and most complex technologies in the food industry. The microbiology of brewing is diverse, including the production of beer and wine and their resistance to spoilage. There are several types of bacteria (Bacillus, Lactobacillus, Actynomycetes, Enterobacteriaceae, Zymomonas, etc.), yeasts (Saccharomyces) and moulds (Candida, Altenaria, Aspergillus, Fusarium, etc.) that can cause spoilage of wine or beer due to the presence of alcohol, low pH, and other ingredients that have an inhibitory effect. Some of these contaminants can be detected at the fermentation stage and negatively affect the taste and shelf life of the product.

Most groups of microorganisms can contaminate the process at different stages of preparation. Haimedia offers a wide range of nutrient media for the determination of these microorganisms in the beer fermentation and bottling processes.

A more detailed list of media and contaminants can be found in this brochure.