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‘The Beer is resistant to the microbial spoilage’. Who noticed the phenomena?

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in Fermentation Technology by (72.1k points)
‘The Beer is resistant to the microbial spoilage’. Who noticed the phenomena?

(a) Fernandez

(b) Simpson

(c) Rainbow

(d) Priest

I had been asked this question in final exam.

The origin of the question is Microbiology in division Yeast Management & Microbiology of Fermentation Technology

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Right answer is (c) Rainbow

The explanation is: Rainbow in 1981 noticed that the beer is resistant to the microbial spoilage. It is because of its low nutritional status, it’s content of products of yeast metabolism, its adverse values of pH and redox potential and its content of hop bitter substances. This explains the robustness of the beer to microbial spoilage.

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