Microbiological analyses of dry and slurry yeasts for brewing

Microbiological analyses of dry and slurry yeasts for brewing

Se usaron mťodos microbiolg̤icos cls̀icos, en asociacin̤ con mťodos moleculares (amplificacin̤ de ADN, Electroforesis de Gel de Gradiente de Temperatura (TGGE) y Electroforesis de Gel de Gradiente de Desnaturalizacin̤ (DGGE))Estos mťodos, desarrollados para analizar rp̀idamente comunidades microb...

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Bibliografiske detaljer
Andre forfattere: Manzano Marisa, Giusto Cristina, Bartolomeoli Ingrid, Buiatti Stefano, Comi Giuseppe, Wiley-Blackwell Publishing Ltd
Format: Bog
Sprog:engelsk
Fag:
Industria cervecera
Fermentacin̤
Crecimiento (Bacterias)
Cerveza
Bebidas alcohl̤icas - Anl̀isis
Industria de bebidas
Industria licorera
Levaduras
Microorganismos biotecnolg̤icos
Tecnologa̕ qum̕ica
Brewing industry
Fermentation
Bacterial growth
Beer
Alcoholic beverages - Analysis
Beverage industry
Liquor traffic
Yeast
Biotechnological microorganisms
Chemical technology
Bacterias del c̀ido lc̀tico
PCR-DGGE
PCR-TGGE
Saccharomyces cerevisiae
Lactic acid bacteria
Saccharomyces cerevisiae
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Microbiological analyses of dry and slurry yeasts for brewing

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