منابع مشابه
The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort.
The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, ...
متن کاملAccelerated Fermentation of Brewer's Wort by Saccharomyces carlsbergensis.
A rapid procedure for wort fermentation with Saccharomyces carlsbergensis at 12 C is described. Fermentation time was reduced from 7 to 4 days with normal inoculum by shaking. Increasing the inoculation to 5 to 10 times normal and shaking resulted in complete fermentation in 3 days. Maximum yeast population was reached rapidly with the large inocula, but fermentation proceeded at approximately ...
متن کاملUtilization of Wort Fatty Acids by Yeast During Fermentation
Uniformly labeled C-palmitic, oleic, and linoleic acids were used individually to trace wort fatty acids in ale yeast fermentations. Fatty acids extracted from the resulting beers were analyzed by gas-liquid chromatography with concurrent radioactivity monitoring. Lipid components extracted from the harvested yeast were separated by thin-layer chromatography, and the fatty acyl residues of thes...
متن کاملContinuous fermentation of novobiocin.
Continuous fermentation trials with Streptomyces niveus in a nine-stage fermentation system (7-liter reaction volume per stage) indicated that the cultures used gradually lost their ability to produce novobiocin when cultured over periods from 10 to 25 days. It was found that mycelial degeneration could be circumvented by operational means during continuous culture using the following technique...
متن کاملTheoretical design of continuous antibiotic fermentation units.
A graphic method of predicting antibiotic yields in continuous flow reactors is presented and discussed using the novobiocin fermentation as a model process. Extension to other antibiotic fermentations and steroid bioconversions is emphasized. In the case of the novobiocin fermentation it was concluded that a combination of one growth stage and one or two antibiotic production stages would be t...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1968
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1968.tb03096.x