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Moriya, Japan

Suzuki K.,Asahi Breweries Ltd.
Journal of the Institute of Brewing | Year: 2011

Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram-positive and Gram-negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described. © 2011 The Institute of Brewing & Distilling. Source


Mochizuki N.,Asahi Breweries Ltd.
Yakugaku Zasshi | Year: 2011

An accurate analysis is required to address various issues concerning the food safety. Many risk factors, such as agricultural chemical residues, residual veterinary drugs, mycotoxins, food additives, and carcinogens produced during food processing may be present in foodstuffs. High-performance liquid chromatograph-tandem mass spectrometry (LC- MS/MS) is an analytical system advanced in terms of sensitivity, selectivity, and flexibility. The system has been widely applied to food analysis. Food contains a wide variety of nutritional components, which may cause interference with food analyses. Then, sample preparation to remove such interference and an appropriate choice of an analytical technique is required. Even with LC-MS/MS, the analytical reliability may be reduced by matrix effects, due to interference from food components. In this review, we summarize issues on using LC-MS/MS to achieve good analyses for the food safety and discuss how to address it. The topic especially focuses on matrix effects. © 2011 The Pharmaceutical Society of Japan. Source


Patent
KYOKKO Electrical Co. and Asahi Breweries Ltd. | Date: 2010-06-02

A liquid supply system capable of being serviced and hygienically maintained easily. A beer storage barrel switching device (


Patent
Asahi Breweries Ltd. | Date: 2013-11-20

A compact, inexpensive, and low-power-consumption beer server that controls beer temperature at nearly 0 C. and prevents the beer from freezing. The beer server includes a beer tank


Patent
Asahi Breweries Ltd. and Kyokko Electrical Co. | Date: 2014-04-14

Easily serviced and hygienically maintained liquid supply system. A liquid storage vessel switching device switches between vessels to supply liquid uninterruptedly. Provided in a first connection tube is a liquid cutoff device, including a loop section, for switching the system between allowing/cutting-off supplying of liquid to a dispenser through the first connection tube. Utilizing the liquid cutoff device eliminates, along the first connection tube, intervening conventional valves having structural components that come in direct contact with the supplied liquid, and on which sponges or other cleaning elements might get caught. The inner wall of the first connection tube may thus be cleaned readily with a sponge or the like. Beverages such as beer thus can easily be kept hygienically and served.

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