Studies of lactic acid bacteria associated with brewery products. I.—identification of types isolated from beer and from yeast
- 1 January 1954
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 5 (1), 27-31
- https://doi.org/10.1002/jsfa.2740050103
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- Lactobacillus parvus n.sp. Isolated from BeerJournal of General Microbiology, 1953
- Lactobacillus malefermentans n.sp., Isolated from BeerJournal of General Microbiology, 1953
- SUPER-ATTENUATION OF BEER: A STUDY OF THREE ORGANISMS CAPABLE OF CAUSING ABNORMAL ATTENUATIONSJournal of the Institute of Brewing, 1952
- STREPTOCOCCUS MUCILAGINOSUSKULKA, COSBIE AND WALKER (Spec, nov.)Journal of the Institute of Brewing, 1949
- A STUDY OF ROPINESS IN BEERJournal of the Institute of Brewing, 1948
- THE ISOLATION OF LACTIC ACID-PRODUCING BACTERIA FROM BEERJournal of the Institute of Brewing, 1943
- NEW LIGHT ON THE “SARCINA” QUESTIONJournal of the Institute of Brewing, 1939
- SACCHAROBACILLUSINFECTIONJournal of the Institute of Brewing, 1936
- THE RESISTANCE OF BEER TOWARDSSACCHAROBACILLUS PASTORIANUSJournal of the Institute of Brewing, 1935