Brewery and Microbiology services combine to offer an advanced training (theoretical and practical) 4-day course on Microbiology techniques in brewing.
The objectives of the training are, on the one hand, to review general theoretical concepts of microbiology applied to brewing and, on the other hand, to qualitatively and quantitatively analyze potentially contaminating microorganisms present in beer.
Training content:
– Preparation of culture media, sterilization techniques (media and equipment).
– Aseptic sampling (from equipment vs in a finished product).
– Microscopic analysis of pure collection strains, beer, water: fresh mount, Gram staining.
– Microbiological analysis of beer by filtration vs by plating on selective media vs by forcing tests : microscopic and macroscopic observations of results, comparative analysis, decision tree for beer spoilers.
– Quantification of an inoculum / population of a brew (total count vs viable, direct count vs indirect, manual count vs automatic): counting, expression, analysis and comparison of different results. Advantages and disadvantages of different approaches.
– Strain revival : scaling up (from cryotube to culture).
– Industrial hygiene: surface hygiene control (rodac, dipslide, swabbing, petrifilms, …), air microbiological quality control, …