منابع مشابه
Bioactive proteins against pathogenic and spoilage bacteria
Glycinin, basic subunit and β-conglycinin were isolated from soybean protein isolate and tested for their antimicrobial action against pathogenic and spoilage bacteria as compared to penicillin. The three fractions exhibited antibacterial activities equivalent to or higher than penicillin in the next order; basic subunit>glycinin> β-conglycinin with MIC of 50, 100 and 1000 μg/mL, respectively. ...
متن کاملBeer spoilage bacteria and hop resistance.
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...
متن کامل125 th Anniversary Review : Bacteria in brewing : The good , the bad and the ugly
Beer is a beverage that is produced in a multistage process, where some stages of that process are intentionally influenced by microorganisms, while at other stages of the production process microorganisms are actively discouraged. Most of the intentional microbial activity is facilitated by yeast; however bacteria also play an influential role in beer production. This paper will describe the b...
متن کاملHigh-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria
It has been reported that when high-gravity brewers' worts were supplemented with a source of nitrogen and unsaturated lipids and sterol, ethanol concentrations up to 16.4% v/v could be achieved within normal fermentation times. As the resultant harvested yeast can be repitched over a number of generations, there appears to be no reason in industry to limit the gravities of commercial worts to ...
متن کاملThe microbiology of meat spoilage: a review
The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors (initial number of psychrotrophs present on the meat surface, water activity, the pH value an...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1965
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1965.tb06362.x