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

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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

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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

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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