Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19961st edition Springer Science+Business Media Dordrecht 1996 DNA.Fermentation.bacter

athlete’s-foot

因無茶而冷淡

細(xì)胞膜

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

裂口

江湖郎中

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

盡責(zé)

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

未成熟

可轉(zhuǎn)變

Dissonance

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.

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