botulism

Jordi Saldo Jordi.Saldo at uab.es
Fri Apr 27 03:01:06 EST 2001


En/Na Thales99 ha escrit:

> I know botulism is limited with a pH of 4.8 or 4.6 lower, but is there a
> sugar %
> which inhibits growth as well?  I plan on canning unfermented beer typically
> with 11 to 15% sugar content

Don't worry about the botulism. Beer wort is much more likely spoiled by lactric
acid bacteria than by clostridium. You should heat your canned product to
pasteurize it. Why don't heat a little mor to sterilize your cans?

Jordi Saldo





More information about the Microbio mailing list