Destruction of microorganisms harmful to beer by high pressure treatment;Abtötung bierschädlicher mikroorganismen durch hochdruckbehandlung

Monatsschrift fur Brauwissenschaft

Volumn 55, Issue 1-2, 2002, Pages 4-9

  Ulmer, Helge M ^a   Gänzle, Michael G ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBON DIOXIDE; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; ORGANIC ACIDS; PH EFFECTS; STERILIZATION (CLEANING);

LACTOBACILLI;

FOOD PRESERVATION;

HUMULUS; HUMULUS LUPULUS;

EID: 0036003155     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. High hydrostatic pressure treatments for beer stabilization
2. Effects of high pressure on survival and metabolic activity of Lactobacillus plantarum
3. Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum
4. Inactivation of Salmonella typhimurium by high pressure carbon dioxide
5. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide
6. Effect of compressed gases on the high pressure inactivation of Lactobacillus plantarum TMW1.460
7. Mechanism of resistance of lactic acid bacteria to trans-isohumulone
8. Hop-resistant Lactobacillus brevis contains a novel plasmid harboring a multidrug resistance-like gene
9. A new and rapid method for determination of beer-spoilage ability of lactobacilli
10. High pressure treatment in food preservation