Purification and partial characterization of an antigen specific to Lactobacillus brevis strains with beer spoilage activity
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Molecular Biology,Microbiology
Link
http://academic.oup.com/femsle/article-pdf/151/2/169/19102326/151-2-169.pdf
Reference18 articles.
1. The significance of the use of hops in regard to the biological stability of beer;Richards;J. Inst. Brew.,1964
2. Membrane leakage in Bacillus subtilis 168 induced by the hop constituents lupulone, humulone, isohumulone and humulinic acid;Teuber;Arch. Mikrobiol.,1973
3. Analysis of S-layer proteins of Lactobacillus brevis;Yasui;FEMS Microbiol. Lett.,1995
4. Immunological properties of teichoic acids;Knox;Bacteriol. Rev.,1973
5. Teichoic acids and group antigens in Lactobacilli;Sharpe;J. Gen. Microbiol.,1964
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1. A Plasmid-Encoded Putative Glycosyltransferase Is Involved in Hop Tolerance and Beer Spoilage in Lactobacillus brevis;Applied and Environmental Microbiology;2020-01-21
2. Comparative Genomics of Lactobacillus brevis Reveals a Significant Plasmidome Overlap of Brewery and Insect Isolates;Current Microbiology;2018-10-19
3. Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis;Food Microbiology;2015-10
4. Humulus lupulus- a story that begs to be told. A review;Journal of the Institute of Brewing;2014-09
5. 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria;Journal of the Institute of Brewing;2011
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