Mikrobiološki rizici sigurnosti i kvalitete tijekom proizvodnje piva.

Beer is considered as a relatively stable product with regard to microbial spoilage. Its chemical composition does not favour the growth of most microorganisms, due to its low pH and content of fermentable carbohydrates, alcohol, hop ingredients, and the anaerobic conditions generated by CO2. However, certain bacterial species can grow in beer, leading to metabolic activity that alters its physicochemical and sensory characteristics, rendering the beer unacceptable for consumption. Bacterial growth in beer can manifest as biomass and turbidity, and in severe cases, sediment formation. The microbial population within the brewery changes throughout the beer production process. Particularly harmful spoilage bacteria for beer production belong to the genera Lactobacillus, Pediococcus, Pectinatus and Megasphaera. To minimise the risk to the lowest possible level, all industrial facilities, whether large-scale or small craft breweries, must be able to quickly detect and identify microbial contaminants throughout the entire technological process. Microbiological analysis during production, filling, and packaging is crucial for ensuring the quality and safety compliance of the product for consumption. Therefore, breweries conduct microbiological analysis of samples using both traditional and modern detection and identification methods. This review explores the impact of microbial contamination on the physicochemical and sensory properties of beer, highlighting the challenges that breweries face in ensuring the microbiological integrity of the product. The article emphasizes the importance of maintaining product quality and safety, as well as preventing production and financial losses. [ABSTRACT FROM AUTHOR]