Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers-Reference-Cited by-同舟云学术

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

Published:2021-01 Issue:2 Volume:127 Page:149-159
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Rachon Grzegorz¹^ORCID,Raleigh Christopher P.¹^ORCID,Pawlowsky Karin¹

Affiliation:

1. Campden BRI, Centenary Hall Coopers Hill Road, Nutfield Surrey RH1 4HY UK

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.646

Reference36 articles.

1. Ascospore Formation in the Yeast Saccharomyces cerevisiae

2. Effect of Food Composition on the Heat Resistance of Yeast Ascospores

3. The heat resistance of ascospores of Saccharomyces cerevisiae strain 195 and Saccharomyces chevalieri strain 215, isolated from heat preserved fruit juice;Put HMC;Spore Research,1977

4. Heat Resistance of Vegetative Cells and Asci of Two Zygosaccharomyces Yeasts in Broths at Different Water Activity Values

5. Criteria for Selection of Surrogates Used To Study the Fate and Control of Pathogens in the Environment

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