Detection of acid and hop shock induced responses in beer spoiling Lactobacillus brevis by MALDI-TOF MS

Author:

Schurr Benjamin C.,Behr Jürgen,Vogel Rudi F.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference51 articles.

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3. Farbatlas und Handbuch der Getränkebiologie;Back,1994

4. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: a review;Beales;Compr. Rev. Food Sci. Food Saf.,2004

5. Mechanisms of Hop Inhibition, Tolerance and Adaptation in Lactobacillus Brevis;Behr,2008

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