標題: Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19961st edition Springer Science+Business Media Dordrecht 1996 DNA.Fermentation.bacter [打印本頁] 作者: 航天飛機 時間: 2025-3-21 18:10
書目名稱Brewing Microbiology影響因子(影響力)
書目名稱Brewing Microbiology影響因子(影響力)學科排名
書目名稱Brewing Microbiology網(wǎng)絡公開度
書目名稱Brewing Microbiology網(wǎng)絡公開度學科排名
書目名稱Brewing Microbiology被引頻次
書目名稱Brewing Microbiology被引頻次學科排名
書目名稱Brewing Microbiology年度引用
書目名稱Brewing Microbiology年度引用學科排名
書目名稱Brewing Microbiology讀者反饋
書目名稱Brewing Microbiology讀者反饋學科排名
作者: 蚊子 時間: 2025-3-21 21:41
ntral role in the development of modern microbiology. An important advance was Hansen‘s development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybri作者: 職業(yè) 時間: 2025-3-22 03:05 作者: 犬儒主義者 時間: 2025-3-22 07:05
https://doi.org/10.1007/978-3-8350-9350-8e and inconsistency in product quality. In the brewing industry, the last decade or more has witnessed the development of a plethora of novel or improved methods for the detection of microorganisms. The reasons for this include:作者: 投票 時間: 2025-3-22 10:26
https://doi.org/10.1007/978-3-8350-9350-8izing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.作者: cardiovascular 時間: 2025-3-22 15:04 作者: 后天習得 時間: 2025-3-22 20:58 作者: bioavailability 時間: 2025-3-22 23:49
Cleaning and disinfection in the brewing industry,izing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.作者: MAIM 時間: 2025-3-23 01:37
https://doi.org/10.1007/978-3-8350-9350-8tion’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), 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 infection.作者: DIKE 時間: 2025-3-23 07:39 作者: 失敗主義者 時間: 2025-3-23 12:33
Wild yeasts in brewing and distilling,tion’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), 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 infection.作者: 痛打 時間: 2025-3-23 15:22
Methods for the rapid identification of microorganisms,ogists to mean the naming of an unknown culture against a developed taxonomic scheme. This activity provides a vital framework that allows microbiologists to recognize when they are working with the same microorganism and is thus fundamental to the pursuit of the science of microbiology.作者: 尋找 時間: 2025-3-23 20:54
https://doi.org/10.1007/978-3-8350-9350-8 oxygen contents, and microbiological techniques have been improved, so ’new’ contaminants have been isolated from spoiled beers. These include the strictly anaerobic strains of . and . (see Chapter 6) but in general brewers are facing today the same bacterial contaminants as they did last century.作者: osteopath 時間: 2025-3-24 01:41 作者: 嫌惡 時間: 2025-3-24 05:18 作者: perimenopause 時間: 2025-3-24 07:21 作者: Optometrist 時間: 2025-3-24 14:13
http://image.papertrans.cn/b/image/190714.jpg作者: LATER 時間: 2025-3-24 15:29
Yeast genetics,and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer quality.作者: Mundane 時間: 2025-3-24 19:48 作者: MURAL 時間: 2025-3-25 01:58 作者: athlete’s-foot 時間: 2025-3-25 07:10 作者: 因無茶而冷淡 時間: 2025-3-25 08:21 作者: 細胞膜 時間: 2025-3-25 15:31
https://doi.org/10.1007/978-3-8350-9350-8ntury study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it Un作者: 裂口 時間: 2025-3-25 19:10 作者: 江湖郎中 時間: 2025-3-25 20:32
https://doi.org/10.1007/978-3-8350-9350-8r failure to keep such microorganisms to a minimum practicable level can lead to significant economic losses as a result of recalls, reduced shelf life and inconsistency in product quality. In the brewing industry, the last decade or more has witnessed the development of a plethora of novel or impro作者: 盡責 時間: 2025-3-26 02:48
https://doi.org/10.1007/978-3-8350-9350-8 classification (Norris, 1980). This definition notes the link between identification and classification, which is the ordering of microorganisms into groups. It is often emphasized that satisfactory schemes for identification can only be based on good classifications (Sneath, 1972), although in ide作者: 未成熟 時間: 2025-3-26 08:11 作者: 可轉(zhuǎn)變 時間: 2025-3-26 09:37 作者: Dissonance 時間: 2025-3-26 15:31
Systematics of yeasts,Systematics includes classification, nomenclature and identification. Routine identification of culture yeasts will be discussed later (Chapter 7); this present chapter is concerned primarily with classification and nomenclature of yeasts, and the general principles of yeast identification.作者: Immortal 時間: 2025-3-26 19:36 作者: 加強防衛(wèi) 時間: 2025-3-27 00:50 作者: 痛打 時間: 2025-3-27 05:10
https://doi.org/10.1007/978-3-8350-9350-8and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer quality.作者: 宣誓書 時間: 2025-3-27 06:15
https://doi.org/10.1007/978-3-8350-9350-8r to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable changes 作者: 陳舊 時間: 2025-3-27 12:27
Book 19961st editionality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which a作者: KIN 時間: 2025-3-27 14:06
role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which a978-1-4757-4679-2作者: 牢騷 時間: 2025-3-27 21:29
The microflora of barley and malt,r to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable changes 作者: multiply 時間: 2025-3-28 01:02 作者: cinder 時間: 2025-3-28 03:53 作者: 和音 時間: 2025-3-28 07:16 作者: Mumble 時間: 2025-3-28 11:50 作者: 地牢 時間: 2025-3-28 18:17
Gram-negative spoilage bacteria,ntury study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it Un作者: 負擔 時間: 2025-3-28 19:57
Wild yeasts in brewing and distilling,of numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967,1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild yeasts, which have changed little over the years. Ingledew and Casey (1982) provided a comprehensive作者: 脾氣暴躁的人 時間: 2025-3-28 23:45 作者: 一起平行 時間: 2025-3-29 03:14
Methods for the rapid identification of microorganisms, classification (Norris, 1980). This definition notes the link between identification and classification, which is the ordering of microorganisms into groups. It is often emphasized that satisfactory schemes for identification can only be based on good classifications (Sneath, 1972), although in ide
