Titlebook: Brewing Microbiology; Fergus G. Priest,Iain Campbell Book 2003Latest edition Springer Science+Business Media New York 2003 biochemistry.ch

纬度

Gram-positive brewery bacteria,w oxygen contents, and microbiological techniques have been improved, so ‘new’ contaminants have been isolated from spoiled beers. These include the strictly anaerobic bacteria of the genera . (see Chapter 6), but in general brewers are facing today the same bacterial contaminants as they did in the nineteenth century.

使困惑

Wild yeasts in brewing and distilling, wild yeasts in the earlier editions of this book it was considered more appropriate to use Gilliland’s (1967) definition ‘yeasts not deliberately used and under full control’ which will be used again to indicate the accidental and haphazard nature of wild yeast contamination.

危机

进取心

任命

不适当

cartilage

Microbiology and sanitation in U.S. microbreweries,es of sanitation are dealt with in detail elsewhere in this volume (Chapter 11), only some specific aspects and applications of sanitation that are of particular importance in microbrewing practices and microbrewed products are discussed here. As a result, this chapter is brief.

并排上下

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侵略者

Book 2003Latest edition enable the simultaneous monitor­ ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology.