Increased Rate of Yeast Cultivation from Packaged Beer with Environmentally Relevant Anaerobic Handling

Beer production necessitates oxygen exclusion for the proper packaging and aging of the beer. Standard operating procedures, including those for quality testing, involve culturing microbes from packaged beer exposed to atmospheric oxygen, despite the generalized fact that packaged beer is an anaerob...

Descripción completa

Detalles Bibliográficos
Autores principales: Pai, Kira, Stout, Ginger, Zimmer, Theresa, Jacobs, Clayton, Ver Eecke, Helene
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9769982/
https://www.ncbi.nlm.nih.gov/pubmed/36314915
http://dx.doi.org/10.1128/spectrum.02656-22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9769982/
https://www.ncbi.nlm.nih.gov/pubmed/36314915
http://dx.doi.org/10.1128/spectrum.02656-22

Ejemplares similares