中文摘要：

尽管生产环境和卫生条件已经得到大幅改善,但啤酒生产过程中仍然会发生微生物污染,因此,真正意义上的啤酒纯种酿制是很难实现的。为了有效控制生产过程中的微生物污染,本文系统介绍了啤酒微生物的多样性及其在生产工序中的分布,探讨了啤酒环境对抑制啤酒微生物污染的影响,讨论了啤酒微生物对啤酒质量与风味的积极贡献,提出合理控制外源微生物侵染是形成不同啤酒典型特征的关键。

英文摘要：

Microbial beer-spoilage incidents still can happen during some stages of the production process despite of the environment and hygienic conditions in the brewery has been improved greatly,therefore,it is difficult to realize pure yeast beer brewing in real meaning. In order to effectively control the microbial contamination in the beer production,the microbial diversity in beer and the distribution of microbial sources in production working processes were introduced systematically in this paper. The effects of beer environment to contain microbial contamination was investigated,and the positive contribution of beer microbes on beer quality and flavor was discussed,and put forward that reasonably control foreign microbial invasion is the key of the formation of the typical characteristics of beer.