Spoilage observable effects

Figure 7.2 Effects of beer adaptation on morphological featnres of beer-spoilage lactic acid bacteria (LAB). Beer-spoilage Lactobacillus brevis was grown in MRS broth (a) and degassed beer (b). Cells were trapped on a membrane filter and the morphological features of beer-adapted and nonadapted strains were compared using scanning electron microscopy. Bar, 5 pm. Similar tendencies were also observed for beer-adapted Lactobacillus lindneri (data not shown).

There are no records to indicate when some of the first methods of preservation were discovered. Like other discoveries, some of the preservation methods were based on a series of enlightening observations which led to the development of a process. The methods of preservation became refined and more effective as men like Anton van Leeuwenhoek, Lazaro Spallanzani, and Louis Pasteur contributed to the understanding of spoilage of food. Until men learned some of the modem methods of preservation, large cities could not develop. Nearby farms were required to feed the city people, since food spoilage was a major problem. 

In other study, Vasconez et al. (2009) investigated the film effectiveness as an antimicrobial barrier against Lactobacillus spp. They observed that the inclusion of chitosan in a starch-based film formulation had an improvement in relation to barrier action against yeast spoilage. Also, these authors compared the film formation... 

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