NISIN AND BREWING

被引：35

作者：

OGDEN, K ^{[1
]}

WAITES, MJ ^{[1
]}

HAMMOND, JRM ^{[1
]}

机构：

[1] BREWING IND RES FDN, REDHILL RH1 4HY, SURREY, ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1988年 / 94卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1988.tb04578.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：233 / 238

页数：6

共 39 条

[1]

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[2]

BRENNER MW, 1965, J I BREWING, V71, P290

[3] PHYSIOLOGY OF KILLER FACTOR IN YEAST [J].

BUSSEY, H .

ADVANCES IN MICROBIAL PHYSIOLOGY, 1981, 22 :93-122

[4] NISIN SENSITIVITY OF BACILLUS-COAGULANS [J].

CAMPBELL, LL ;

SNIFF, EE .

APPLIED MICROBIOLOGY, 1959, 7 (05) :289-291

[5]

DAOUD IS, 1985, P C ADV FERMENTATION, V2, P123

[6] VARIATIONS AMONGST BEERS AND LACTIC-ACID BACTERIA RELATING TO BEER SPOILAGE [J].

DOLEZIL, L ;

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1980, 86 (03) :122-124

[7] STRUCTURE OF NISIN [J].

GROSS, E ;

MORELL, JL .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1971, 93 (18) :4634-+

[8] FERMENTATION PROPERTIES OF BREWING YEAST WITH KILLER CHARACTER [J].

HAMMOND, JRM ;

ECKERSLEY, KW .

JOURNAL OF THE INSTITUTE OF BREWING, 1984, 90 (03) :167-177

[9]

HARBER MJ, 1982, CLIN BIOCH LUMINESCE, P189

[10]

HIRSCH A., 1954, JOUR APPL BACT, V17, P108, DOI 10.1111/j.1365-2672.1954.tb02030.x

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