Applications of the Third-Generation DNA Sequencing Technology to the Identification of Spoilage Microorganisms in the Brewing Industry
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-4096-8_6
Reference11 articles.
1. Suzuki K (2011) 125th Anniversary review: microbiological instability of beer caused by spoilage bacteria. J Inst Brew 117:131–155. https://doi.org/10.1002/j.2050-0416.2011.tb00454.x
2. Riedl R, Koob J, Hutzler M (2013) Microbiologically sensitive beverages- a risk assessment system. Brauwelt Int IV:225–231
3. Asano S, Suzuki K, Ozaki K, Kuriyama H, Yamashita H, Kitagawa Y (2008) Application of multiplex PCR to the detection of beer-spoilage bacteria. J Am Soc Brew Chem 66:37–42. https://doi.org/10.1094/ASBCJ-2007-0921-01
4. Iijima K, Asano S, Suzuki K, Ogata T, Kitagawa Y (2008) Modified multiplex PCR methods for comprehensive detection of Pectinatus and beer-spoilage cocci. Biosci Biotechnol Biochem 72:2764–2766. https://doi.org/10.1271/bbb.80297
5. Kurniawan YN, Shinohara Y, Takesue N, Sakai H, Magarifuchi T, Suzuki K (2021) Development of a rapid and accurate nanopore-based sequencing platform for on-field identification of beer-spoilage bacteria in the breweries. J Am Soc Brew Chem 79(3):240–248. https://doi.org/10.1080/03610470.2021.1904491
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