Microbiological Challenges in Malt and Beer Production
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 974
Special Issue Editors
Interests: bacterial nanocellulose; fermentations; malt and beer microbiology; fungi's antimicrobial and antioxidant potential; biodiesel and bioethanol production
Interests: mycotoxins; mycotoxigenic fungi; mycotoxin-detoxifying agents; identification of molds; food microbiology; food and feed safety
Interests: lactic acid bacteria; probiotics; starter cultures; intestinal microbiota and antagonistic activity
Special Issue Information
Dear Colleagues,
Beer has, historically, been one of the most broadly consumed beverages in the world, developed from a simple process involving various naturally occurring microbes. Brewing has now become a multistage industry where desirable and specific microbial activity is closely controlled. Unfortunately, contamination can occur throughout the supply chain, affecting raw materials, the beer in process, and the final products. Due to a series of intrinsic antimicrobial characteristics, beer is resistant to the growth and survival of undesirable microorganisms. Extrinsic factors, including the acidification of malt, the mashing process, wort boiling, pasteurization, filtration, and cold storage, also lower the risk of contamination by or the proliferation of microorganisms. The combination of intrinsic and extrinsic factors provides a prime example of hurdle technology, where a combination of obstacles that may not be individually restrictive can prevent contamination. Fortunately, contamination within the brewing chain is rarely an issue of food safety.
In this Special Issue, we invite authors to lead investigations into this topic and to contribute to our knowledge on the microbial activity seen at the various stages of beer production, from the field through the production plant to the point of consumption.
Prof. Dr. Sunčica Beluhan
Prof. Dr. Ksenija Markov
Dr. Andreja Leboš Pavunc
Guest Editors
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- climate change factors
- mycotoxigenic fungi and mycotoxins
- yeast
- bacteria
- beer quality
- microbiological spoilage
- consumer risk assessment
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