Physiological response of Pectinatus frisingensis, a beer spoilage bacterium, to mild heat treatments

Genus Peclinalus is strictly anaerobic bacteria described as a new beer spoilage flora.

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Bibliographic Details
Published inCanadian journal of microbiology Vol. 45; no. 7; pp. 598 - 606
Main Authors Tholozan, J.L, Jacquemont, J
Format Journal Article
LanguageEnglish
Published Ottawa, ON National Research Council of Canada 01.07.1999
Canadian Science Publishing NRC Research Press
Subjects
Action of physical and chemical agents on bacteria
Bacteria
Bacteriology
Beer
Beers
Biological and medical sciences
Cells
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Heat
ion transport
membrane potential
Microbiology
Pectinatus frisingensis
potassium
Production
Resistance
Heat treatment
Decontamination
Electrophysiology
pH
Bacteria
Environmental factor
Membrane potential
Biological contamination
Potassium
Mechanism
Beer
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Summary:Genus Peclinalus is strictly anaerobic bacteria described as a new beer spoilage flora.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0008-4166
1480-3275
DOI:10.1139/cjm-45-7-598