Quantitative detection of bacteria belonging to the genera Lactobacillus and Pediococcus. No single method is known that is capable of detecting all strains of Lactic Acid Bacteria. Descriptors: plating method.
It is necessary to use EBC Microbiology 2.3.3.2, 2.3.4.3 or 2.3.4.4, 2.3.5.4 and 2.3.5.1, 2.3.7 and 2.3.6.1 or 2.3.6.2.
The detection and enumeration of acetic acid bacteria in fermenting beer. Descriptors: Acetobacter and Gluconobacter; vinegar odour.
It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2
Detection of Saccharomyces wild yeasts in brewers' yeast and fermenting beer. Descriptors: Cu-differentiation, aerobic incubation.
It is necesssary to use EBC Microbiology 2.3.3.1 or 2.3.3.2, 2.3.4.2 and 2.3.5.1
Detection of Saccharomyces cerevisiae ‘ale’ yeasts in a population of Saccharomyces pastorianus (syn. S. carslbergensis) ‘lager’ yeast. Descriptors: Heat Differentiation, Saccharomyces wild yeasts, Saccharomyces bottom fermenting brewers' yeast.
It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2 and 2.3.4.2
Detection and enumeration of non-Saccharomyces yeasts in fermenting beer or other yeast containing samples. Descriptors: plating technique, nitrogen requirements, lysine plates.
Quantitative detection of Dekkera wild yeasts in samples of brewers' yeast, fermenting beer and filtered beer. Descriptors: Dekkera (formerly Brettanomyces); Dekkera medium, produce acetic acid.
It is necessary to use EBC Microbiology 2.3.3.1 or 2.3.3.2, 2.3.4.2 and 2.3.5.4 and 1.4.3
Determination of the biological stability of bottled beer at room temperature. Descriptors: Shelf Life of Beer in Bottles, growth of microorganisms
Determination of the biological stability of beer at room temperature. This method is applicable to a package that is not penetrable to light, such as can, keg or shielded bottle. It is also applicable to dark beer. Descriptors; shelf life of beer in cans and kegs, growth of microorganisms, off-flavour.
Determination of the biological stability of beer at room temperature. The method is applicable to kegged beer. Descriptors: shelf life of kegged beer transferred to bottles, growth of microorganisms.
It is necessary to use EBC Microbiology 2.2.1.5 and 4.3.1.1
Qualitative detection of microorganisms in bottled beer. Descriptors: enrichment, growth of microorganisms.
It is necessary to use EBC Microbiology 4.3.1.1
Quantitative evaluation of aerobic and facultative microorganisms in filtered beer, recovered beer, beer in keg, etc. Descriptors: general aerobic count on beer, growth of microorganisms.
It is necesary to use EBC Microbiology 2.3.2.1 and 2.3.3.2 and 2.3.4.2
Quantitative evaluation of anaerobic microorganisms in filtered beer, recovered beer, beer in keg, etc. Descriptors: general anaerobic count on beer, growth of microorganisms.
It is necessary to use EBC Microbiology 2.3.2.1 and 2.3.2.2 and 2.3.4.3 or 2.3.4.4
Quantitative detection of bacteria belonging to the genera Lactobacillus and Pediococcus. Descriptors. lactic acid bacteria, selective culture medium, microscopy, gram differentiation, catalase test, membrane filtration, incubation.
It is necessary to use EBC Microbiology 2.3.2.1, 2.3.2.2, 2.3.4.3, 2.3.5.4, 2.3.6.1 or 2.3.6.2 and 2.3.7
Quantitative detection of strictly anaerobic Pectinatus and Megasphaera in bottled beer. Pectinatus and Megasphaera may arise as secondary contaminants when tunnel pasteurisation of the packaged product is not applied. Descriptors: anaerobic incubation, microscopy, selective medium.
It is necessary to use EBC Microbiology 2.3.7 and 2.3.6.1 and 2.3.6.2
Qualitative detection of strictly anaerobic Pectinatus and Megasphaera in bottled beer. Pectinatus and Megasphaera may arise as secondary contaminants when tunnel pasteurisation of the packaged product is not applied. Descriptors: selective enrichment, anaerobic incubation.
It is necessary to use EBC Microbiology 2.3.5.1, 2.3.5.2, 2.3.5.3 and 2.3.5.4 and 2.3.6.1 and 2.3.6.2
Detection of culturable water bacteria. Descriptors: growth medium. For full details see: EN ISO 6222:2000 Enumeration of culturable micro-organisms — colony count by inoculation in a nutrient agar culture medium.
It is necessary to use EBC Microbiology 2.3.3.1 and 2.3.4.2
Detection and enumeration of Escherichia coli and coliform bacteria in potable water for human consumption. Because of the low selectivity, the method is unsuitable for water that has not been disinfected. Descriptors: membrane filtration, selective medium. For full details see: EN ISO 9308-1: 2000 Water quality — detection and enumeration of Escherichia coli and coliform bacteria. Part 1: Membrane filtration method.
Detection and enumeration of intestinal enterococci in drinking water. Descriptors: membrane filtration, incubation. For full details see: ISO 7899-2:2000 Water quality — detection and enumeration of intestinal enterococci Part 2: Membrane filtration method.
Detection and enumeration of Escherichia coli and coliform bacteria in water for human consumption. Descriptors: most probable number (MPN), chromogenic / fluorogenic method. EBC method 4.4.2 “Escherichia coli and Coliform Bacteria”, is based on EN ISO 9308-1: 2000 ‘Water quality — detection and enumeration of Escherichia coli and coliform bacteria. Part 1: Membrane filtration method’. This method has been reported to have low selectivity and is not well suited for routine laboratory analysis of water. The following methodology is now accepted in most countries as a national alternative to the EN ISO method.
It is necessary to use EBC Microbiology 2.2.3.4
Detection and enumeration of Clostridium perfringens (including spores) in water. Descriptors: membrane filtration, selective medium. As stated in : Council directive 98/83/EC On the quality of water intended for human consumption : Annex III Specifications for the analysis of parameters.
The detection and confirmation of Fusarium in barley and malt. Descriptors: kernels incubation, selective medium.
The detection and confirmation of storage fungi (Penicillium and Aspergillus) in barley and malt. Descriptors: incubation of kernels, storage fungi, surface disinfection.
Detection of the fraction of kernels contaminated with different fungi. Descriptors: cultivation on wet filter paper, germination, surface disinfected, stereomicroscope.
Any sample of barley or malted barley. This method can also be applied to other dry grains such as wheat, and is most useful for trending of results over a period of time rather than for absolute analysis. Descriptors: total aerobic count of yeast and bacteria in malt and barley, serial dilution.
Any sample of barley or malted barley. This method can also be applied to other dry grains such as wheat. Descriptors: detection and enumeration of presumptive coliforms in malt and barley, serial dilution.
Monitoring malt, barley and Brewers’ grains (also called spent grains) for the presence of Salmonella. Descriptors: selective agents, primary enrichment, secondary (selective) enrichment, selective plating.
Any sample of Brewers grains (spent grains). Descriptors: total aerobic count of yeast and bacteria in brewers grains, estimated number of microorganisms per gram.
The detection of brewery contaminants in additives. Descriptors: selective media, incubation conditions, count the number of colonies, colony forming units (CFU’s).
It is necessary to use EBC Microbiology 2.3.3.1, 2.3.3.2, 2.3.4.2, 2.3.4.3 and 2.3.4.4
The method is used to obtain a count of potential beer spoilage organisms in dilute sugars when a low level of contamination is expected. Microorganisms are concentrated by membrane filtration. Descriptors: general aerobic count in dilute sugars, nutrient medium.
It is necessary to use EBC Microbiology 2.3.2.1
To assess the microbiological quality of any process gas. This method is used to obtain a total count when small numbers of microorganisms are expected. Descriptors: general aerobic count in process gases, nutrient medium, CFU, membrane filtration.
It is necessary to use EBC Microbiology 2.2.4.1 and 2.3.2.1