Survival of bacterial populations in finished beers and malt drinks of Nigeria at different storage temperatures and pH levels.

摘要

Bacterial cells in the finished beers and malt drinks put out for consumption were isolated on agar media. The isolates were assessed for survival at varying temperatures and pH levels. All the isolates belonged to the same genus Lactobacillus. This bacterium survived at all the temperatures except at 6 degrees C; hence, these drinks need to be stored at 6 degrees C or below. These organisms were able to grow at the levels of pH tested. However, yeast and moulds were not isolated. Hence adequate measures should be taken to prevent introduction of microorganisms into the finished beers and malt drinks especially when steady cold temperature of storage is not feasible..