https://www.selleckchem.com/products/otx015.html
Craft beer is more susceptible to microbial spoilage because it does not have a pasteurization or filtration process, with lactic acid bacteria (LA being the most common beer spoilage microorganism. The aim of this study was to isolate LAB in a craft brewery and their characterization from a food safety and microbiological quality perspective, with a special focus on their abilities to produce biogenic amines (BA) and spoil the beer. The results of 60 monitored points inside the craft brewery showed that LAB associated with the craft b
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