Methods for reducing spoilage in brewery products

A method of making a fermented product comprising:

• providing a first wort that comprises a fermentable carbohydrate;
• adding a yeast preparation to the first wort;
• providing conditions that are conducive to fermentation of the carbohydrate by the yeast preparation, thereby producing a first fermented mixture;
• separating yeast from the first fermented mixture to provide a volume of a fermented beverage;
• preparing a re-pitching inoculum comprising at least a portion of the yeast separated from the first fermented mixture;
• adding to the re-pitching inoculum an amount of lysozyme effective to inhibit growth of a bacterium in the re-pitching inoculum without acid washing the re-pitching inoculum, thereby generating a lysozyme-containing re-pitching inoculum mixture that has not been acid washed;
• adding the lysozyme-containing non-acid washed inoculum mixture to a second wort, the second wort comprising a fermentable carbohydrate;
• and
• providing conditions that are conducive to fermentation of the carbohydrate of the inoculated second wort by the yeast of the lysozyme-containing non-acid washed inoculum mixture, thereby producing a second fermented mixture.