Controle de qualidade em uma cervejaria artesanal : análise de contaminantes do processo de fabricação e eficácia do sistema

Abstract

The quality of the beer can be compromised by several factors during its manufacturing process, whether inherent to the process itself or microbiological, such as the presence of contaminating microorganisms. Beer has unfavorable conditions for the growth of microorganisms, but some beer deteriorants can still multiply leading to changes such as increased turbidity and unpleasant sensory changes, which negatively affect the quality of the final product. In view of the above, the objective of this work was to control the contaminating microorganisms from the artisan beer processing and to evaluate the effectiveness of the cleaning in place system of the main critical points. The media used for analysis were efficient, but with low selectivity showing the growth of yeasts, being necessary the use of antibiotics. As for the CIP process, the growth of microorganisms after fermentation sanitization was not detected, however, this behavior was not repeated in the barrel, presenting growth of lactic acid bacteria even after cleaning, thus making necessary changes in the CIP parameters. These changes have been described in a POP, with all the details for the correct and efficient execution. This study is an important tool for microbiological control in brewery, as well as to define the appropriate conditions of the CIP, being relevant considering the lack of data for artisanal beers in Brazil currently.