Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing-Reference-Cited by-同舟云学术

Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing

Published:2020-03-16 Issue:9 Volume:104 Page:4071-4080
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Munford Allan R. G.,Chaves Rafael D.,Granato Daniel,Sant’Ana Anderson S.

Funder

Fundo de Apoio ao Ensino, à Pesquisa e Extensão, Universidade Estadual de Campinas

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-020-10534-x.pdf

Reference38 articles.

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2. Cunningham S, Stewart G (2000) Acid washing and serial repitching a brewing ale strain of Saccharomyces cerevisiae in high gravity wort and the role of Wort oxygenation conditions. J Inst Brew 106:389–402

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5. Gómez-López VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F (2009) Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci Technol 20:17–26. https://doi.org/10.1016/j.tifs.2008.09.005

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5. Correction to: Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing;Applied Microbiology and Biotechnology;2020-06-11