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Acetobacter pasteurianus

Acetobacter pasteurianus is an aerobic organism involved in beer spoilage. This organism oxidizes alcohols to acetic acid (members of this genera are used by industry to produce acetic acid). The organism is a strict aerobe, and is thus a problem primarily in worts exposed to oxygen (e.g. aerated wort at pitching and early fermentation, wort inadvertently aerated at racking, and cask-conditioned or open-fermented beers). May also produce a “ropy” slime.

 

Nice post.  I have seen ropy slime in the past, now I can better identify the exact culprit rather than saying: "EEEEEEWWWWW, that is infected".  Now I can say: "Well it would appear that you have a Acetobacter pasteurianus infection going on there."


Do I smell a microbiologist or just someone really well read in the brewing arts?????

 

how soon does this aerobic bacteria "infect" a beer.  would it be noticed while racking or would it not be present for a while and end up in a bottle of "ropy" porter?

 

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