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

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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.

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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

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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

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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

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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

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