Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1

Authors

  • Dagmar Matoulková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
  • Petra Kubizniaková Department of Microbiology, Research Institute of Brewing and Malting, PLC, Prague, Czech Republic

DOI:

https://doi.org/10.18832/kp201804

Keywords:

aerobic bacteria, Kocuria, contamination of beer, Micrococcus

Abstract

Signifi cant brewery species of micrococcus were reclassifi ed to the genus Kocuria: Kocuria kristinae (previously Micrococcus kristinae) and Kocuria varians (previously Micrococcus varians). Bacteria of genus Kocuria belong to less risky microbial contaminants of beer and brewery plant. Species Kocuria kristinae may exceptionally cause beer spoilage. Signifi cant is their misplacement for pediococci. Here we present an overview of basic morphological and physiological properties of Kocuria (Micrococcus) species and describe their harmfulness in the brewing process.

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Published

2018-02-15

How to Cite

Matoulková, D., & Kubizniaková, P. (2018). Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1. KVASNÝ PRŮMYSL, 64(1), 10-13. https://doi.org/10.18832/kp201804

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Articles