A review of hop resistance in beer spoilage lactic acid bacteria

A review of hop resistance in beer spoilage lactic acid bacteria

Los c̀idos amargos del lp͠ulo juegan un papel importante en el aumento de la estabilidad microbiolg̤ica de la cerveza. Sin embargo, el deterioro de la cerveza debido a bacterias acidolc̀ticas (lactic acid bacteria, LAB) es capaz de crecer dentro de la bebida, exhibiendo una fuerte resistencia al lp͠...

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Detaylı Bibliyografya
Diğer Yazarlar: Suzuki Koji, Iijima Kazumaru, Sakamoto Kanta, Sami Manabu, Yamashita Hiroshi, The Institute of Brewing and Distilling
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Bebidas alcohl̤icas - Anl̀isis
Cerveza
Industria de bebidas
Industria cervecera
Tecnologa̕ qum̕ica
Fermentacin̤
Industria licorera
Bacteriologa̕
Alcoholic beverages - Analysis
Beer
Beverage industry
Brewing industry
Chemical technology
Fermentation
Liquor traffic
Bacteriology
industria de bebidas compuestas de cebada
Capacidad de deterioro de la cerveza
Resistencia al lp͠ulo,Transferencia horizontal de genes
Bacterias del c̀ido lc̀tico
Especies independientes
Marcadores genťicos
Drinks industry composed of barley
Beer spoilage ability
Hop resistance
Horizontal gene transfer
Lactic acid bacteria
Species-independent
Genetic markers
Online Erişim:A review of hop resistance in beer spoilage lactic acid bacteria
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A review of hop resistance in beer spoilage lactic acid bacteria

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