Biopreservation of beer: Potential and constraints

The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.

Automated summary

This review article discusses the progress and methods of biopreservation of beer, including the use of natural antimicrobial agents to enhance stability and prevent microbiological spoilage. The future of beer preservation will involve the skilled use of knowledge, safe antimicrobial additives, and mild physical treatments.