Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus-Reference-Cited by-同舟云学术

Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus

Published:2021-01 Issue:3 Volume:127 Page:256-261
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Štulíková Kateřina¹^ORCID,Vrzal Tomáš²^ORCID,Kubizniaková Petra²^ORCID,Enge Jan³,Matoulková Dagmar²^ORCID,Brányik Tomáš²^ORCID

Affiliation:

1. Department of Biotechnology, Faculty of Food and Biochemical Technology University of Chemistry and Technology Technická 5 Prague 16628 Czech Republic

2. Research Institute of Brewing and Malting Lípová 511/15 Prague 12044 Czech Republic

3. Plzeňský Prazdroj a.s., U Prazdroje 64/7 Plzeň 301 00 Czech Republic

Funder

Ministerstvo Zemědělství

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.653

Reference22 articles.

1. SUPER-ATTENUATION OF BEER: A STUDY OF THREE ORGANISMS CAPABLE OF CAUSING ABNORMAL ATTENUATIONS

2. Incidence of Saccharomyces cerevisiae var. diastaticus in the beverage industry: cases of contamination, 2008–2017;Meier‐Dörnberg T;Tech Q Master Brew Assoc Am,2017

3. A DEX gene conferring production of extracellular amyloglucosidase on yeast

4. Saccharomyces cerevisiae variety diastaticus friend or foe?—spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization

5. Genetic and Biochemical Analysis of the Ability of Saccharomyces cerevisiae to Decarboxylate Cinnamic Acids

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