The beer is one of the most ancient fermented products; probably Egyptians and Sumerian produced it.
Beer can be defined as the product of the fermentation of malt must with Saccharomyces carlsbergensis or Saccharomyces cerevisiae.
Beer was the first product where starter cultures were used; the main traits of starter cultures for beer are:
• Formation of foam.
• Formation of flocculi.
• Production of aromatic compounds.