Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
Author:
Affiliation:
1. School of Biological Engineering Dalian Polytechnic University Dalian China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1256
Reference35 articles.
1. Staphylococcus xylosusIsolated from an Otogenic Brain Abscess in an Adolescent
2. Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review
3. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages
4. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added
5. Genomic Diversity in Staphylococcus xylosus
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