Incidencia de microorganismos deteriorantes de la calidad de cerveza en microcervecerías de Buenos Aires

Abstract

Microbial contaminations pose a significant concern within the brewing industry, exerting negative effects on the organoleptic quality of the product and leading to substantial economic losses. The exponential proliferation of craft breweries in Argentina in recent years has heightened the demand for constant improvements in processes to ensure excellence in beer production. However, the stringency of microbiological quality controls remains a vulnerable area. This study assesses the prevalence of beer contaminants in samples from 10 breweries located in Buenos Aires City (CABA) and Greater Buenos Aires area (GBA). The results revealed the presence of microorganisms in 70% of the analyzed samples. Fifteen bacteria and 19 yeasts were successfully isolated, with bacteria belonging to the genera Acetobacter and Staphylococcus, and yeasts to the genera Saccharomyces, Lodderomyces, Candida, and Pichia. Accurately identifying these microorganisms provides producers with the necessary information for formulating action plans to improve cleaning and sanitization protocols in their facilities. This proactive approach not only has the potential to mitigate economic losses associated with microbial contamination but also contributes to maintaining and elevating quality standards in regional craft beer production.