Studies of lactic acid bacteria associated with brewery products. I.—identification of types isolated from beer and from yeast
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. THE ISOLATION OF LACTIC ACID-PRODUCING BACTERIA FROM BEER
2. THE RESISTANCE OF BEER TOWARDSSACCHAROBACILLUS PASTORIANUS
3. SACCHAROBACILLUSINFECTION
4. NEW LIGHT ON THE “SARCINA” QUESTION
5. STREPTOCOCCUS MUCILAGINOSUSKULKA, COSBIE AND WALKER (Spec, nov.)
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1. The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer;Journal of the Institute of Brewing;2017-01
2. Avoparcin and vancomycin: useful antibiotics for the isolation of brewery lactic acid bacteria;Journal of Applied Bacteriology;1988-04
3. Spoilage Organisms in Beer;Developments in Food Microbiology—3;1988
4. KINETIC STUDIES OF THE DECONTAMINATION OF YEAST SLURRIES WITH PHOSPHORIC ACID AND ACIDIFIED AMMONIUM PERSULPHATE AND A METHOD FOR THE DETECTION OF SURVIVING BACTERIA INVOLVING SOLID MEDIUM REPAIR IN THE PRESENCE OF CATALASE;Journal of the Institute of Brewing;1987-07-08
5. Histamine and Tyramine Content of Yeast Products;Journal of Food Science;1969-01
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