Abtötung bierschädlicher mikroorganismen durch hochdruckbehandlung

Translated title of the contribution: Destruction of microorganisms harmful to beer by high pressure treatment

Helge M. Ulmer, Michael G. Gänzle, Rudi F. Vogel

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


Studied in this paper are the inactivation of lactobacillii harmful to beer by high hydrostatic pressure. It could be shown that the pressure-induced destruction of lactobacillii causing beer to perish is possible at pressures from 200 to 600 MPa. This pressure inactivation was considerably accelerated with low pH-values and in the presence of bitter hop substances and alcohol. Dissolved CO2 only had a slight effect on L. plantarum, but sterilisation of model beer could be achieved with liquid CO2 at a pressure of 12 MPa. Inactivation of the hop resistant of L. plantarum, could be seen before the death of the cell caused by the high pressure treatment. The pressure-induced loss of hop resistance leads to the loss of the ability of L. plantarum to survive during the storage of beer. Sublittoral damage to the beer cells is sufficient because, as a result, no destruction of the organisms is necessary. The lactic acid bacteria could be destroyed selectively in a mixture of S. cerevisiae and L. plantarum by pressure treatment and storage in the presence of hops.

Translated title of the contributionDestruction of microorganisms harmful to beer by high pressure treatment
Original languageGerman
Pages (from-to)4-9
Number of pages6
JournalMonatsschrift fur Brauwissenschaft
Issue number1-2
StatePublished - 2002
Externally publishedYes


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