Spoilage Lactic Acid Bacteria in the Brewing Industry

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus...

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Detalles Bibliográficos
Autores principales: Xu, Zhenbo, Luo, Yuting, Mao, Yuzhu, Peng, Ruixin, Chen, Jinxuan, Soteyome, Thanapop, Bai, Caiying, Chen, Ling, Liang, Yi, Su, Jianyu, Wang, Kan, Liu, Junyan, Kjellerup, Birthe V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728350/
https://www.ncbi.nlm.nih.gov/pubmed/31986245
http://dx.doi.org/10.4014/jmb.1908.08069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728350/
https://www.ncbi.nlm.nih.gov/pubmed/31986245
http://dx.doi.org/10.4014/jmb.1908.08069

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