Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer-Reference-Cited by-同舟云学术

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Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer

Published:2018-02 Issue: Volume:107 Page:874-881
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Fraunhofer Marion E.,Geissler Andreas J.,Wefers Daniel,Bunzel Mirko,Jakob Frank,Vogel Rudi F.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference60 articles.

1. 125th anniversary review: microbiological instability of beer caused by spoilage bacteria;Suzuki;J. Inst. Brew.,2011

2. The lifestyle of beer-spoiling lactic acid bacteria is based on digging in the plasmid pool;Vogel,2016

3. The identification of novel diagnostic marker genes for the detection of beer spoiling Pediococcus damnosus strains using the BlAst diagnostic gene findEr;Behr;PLoS One,2016

4. Studies on the sensitivity of lactic acid bacteria to hop bitter acids;Simpson;J. Inst. Brew.,1993

5. Ionophoric action of trans-isohumulone on Lactobacillus brevis;Simpson;J. Gen. Microbiol.,1993

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