An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria-Reference-Cited by-同舟云学术

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An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria

Published:2014-01-10 Issue:2 Volume:120 Page:127-132
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Deng Yang¹²,Liu Junyan¹,Li Huiping²,Li Lin¹,Tu Jingxia²,Fang Huijing²,Chen Jiang²,Qian Fei³

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China

2. Technical Center; Zhujiang Brewery Co. Ltd; No. 118, Modiesha Avenue, East Xingang Road Guangzhou 510308 People's Republic of China

3. Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany

Publisher

Wiley

Subject

Food Science

Reference41 articles.

1. Beer spoilage bacteria and hop resistance;Sakamoto;Int. J. Food Microbiol.,2003

2. A review of hop resistance in beer spoilage lactic acid bacteria;Suzuki;J. Inst. Brew.,2006

3. Improved enrichment cultivation of beer spoiling Lactic acid bacteria by continuous glucose addition to the culture;Taskila;J. Inst. Brew.,2009

4. Monitoring Gram positive bacterial contamination in Czech breweries;Hollerova;J. Inst. Brew.,2001

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