Raman Spectroscopy

Chemists propose using Raman spectroscopy to control the quality of beer

(ORDO NEWS) — Beer spoilage bacteria are a problem for beer makers. Now, Chinese researchers have come up with a fast way to detect harmful microorganisms in real time and throughout the brewing process. Humans have been using lactic acid bacteria for thousands of years to make everything from cheese and yogurt to sauerkraut and pickles. But not everywhere these microorganisms are beneficial: when they get into beer, they cause…