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Brewing

One of the oldest areas of microbiology, brewing, involves microbial activity at all stages of production. Whilst most of this activity is intentional and required within the brewing process, some pose risk to the quality, wastage and safety of the final product.

A thorough quality control and risk management process is essential to avoid the costs and damages resulting from sub-quality products reaching the consumer.

Lab M offers a wide range of products to enable detection, identification and enumeration of spoilage organisms as well as hygiene markers to effectively manage risk in the brewing industry. Solutions are also available to monitor and manage all of the microbial aspects of fermentation.