Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing-Reference-Cited by-同舟云学术

Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing

Published:1993-11 Issue:6 Volume:9 Page:660-661
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Agu R. C.,Anyanwu T. U.,Onwumelu A. H.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00369575.pdf

Reference8 articles.

1. Day, A., Anderson, E. & Martins, P.A. 1975 Ethanol tolerance of brewing yeasts. In Proceedings of the 15th Congress of the European Brewing Convention, Nice pp. 371?391.

2. European Brewing Convention 1981 Brewing yeast characterization. Journal of the Institute of Brewing 87, 303?321.

3. Hackstaff, B.W. 1978 Various aspects of high-gravity brewing. Masters Brewers Association of the American Technical Quarterly 15, 1?7.

4. Okafor, N. 1971 The sources of microbes in palm wine. In Proceedings of the Symposium of the Nigerian Society for Microbiology, Ibadan, Nigeria, pp. 102?106.

5. Okafor, N. 1975 Preliminary microbiological studies on the preservation of palm wine. Journal of Applied Bacteriology 38, 1?7.

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