BACTERIAL BEER-SPOILAGE UNDER ANAEROBIC CONDITIONS
نویسندگان
چکیده
منابع مشابه
Bacterial Cell Metabolism under Anaerobic Conditions
Escherichia coli has been cultivated in a peptone water medium saturated continuously with nitrogen by use of a gas train so as to produce anaerobic conditions. Under these circumstances growth was greatly inhibited. Cultures which originally contained 11 million bacteria per cc. showed on the average only 32 million after 5 hours (as compared with 655 million in similar cultures saturated with...
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Noninherited antibiotic resistance is a phenomenon whereby a subpopulation of genetically identical bacteria displays phenotypic tolerance to antibiotics. We show here that compared to Escherichia coli, the clinically relevant genus Burkholderia displays much higher levels of cells that tolerate ceftazidime. By measuring the dynamics of the formation of drug-tolerant cells under conditions that...
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Since the days of Pasteur it has been known that under anaerobic conditions microorganisms display special powers of attacking carbohydrate molecules. As a rule, however, such observations have been made on mass cultures with no knowledge of the actual number of ceils concerned. In the ordinary routine bacteriological tests for fermentation, even the amount and type of gas produced is only conj...
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For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable s...
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Šavel J., Košin P., Brož A. (2010): Anaerobic and aerobic beer aging. Czech J. Food Sci., 28: 18–26. Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1960
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1960.tb01695.x