An evaluation of the Bacillus content in beer
The aim of this project was to investigate how Bacillus can survive in the finished beer. This was evaluated by producing batches of beer with starter cultures that were deemed to be interesting in terms of their Bacillus content. This beer, together with beer from microbreweries and store-bought beer were plated onto Bacillus Chromoselect agar, a selective agar for Bacillus. Samples were then tak
