Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8

International Journal of Food Microbiology

Volumn 206, Issue , 2015, Pages 96-101

  Deng, Yang ^a,b,c,d   Liu, Junyan ^a   Li, Lin ^a,c   Fang, Huijing ^b   Tu, Jingxia ^b   Li, Bing ^a,c   Liu, Jing ^b   Li, Huiping ^b   Xu, Zhenbo ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangzhou Zhujiang Brewery Co Ltd   (China)

^c GUANGDONG PROVINCE KEY LABORATORY FOR GREEN PROCESSING OF NATURAL PRODUCTS AND PRODUCT SAFETY   (China)

^d State Key Laboratory of Biological Fermentation Engineering of Beer Tsingtao Brewing Ltd   (China)

Author keywords

Beer spoilage; Induction; Lactobacillus acetotolerans; Restoration; VPNC

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; CITRIC ACID; LACTIC ACID;

ARTICLE; BACTERIAL VIABILITY; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BEER; CELL SIZE; COLD TREATMENT; FOOD SPOILAGE; INCUBATION TEMPERATURE; INCUBATION TIME; LACTOBACILLUS; LACTOBACILLUS ACETOTOLERANS; LOW TEMPERATURE; NONHUMAN; SCANNING ELECTRON MICROSCOPY; COLD; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGICAL STRESS; PHYSIOLOGY; ULTRASTRUCTURE;

BACTERIA (MICROORGANISMS); COCCOIDEA; LACTOBACILLUS ACETOTOLERANS;

BEER; COLD TEMPERATURE; FOOD MICROBIOLOGY; LACTOBACILLUS; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; STRESS, PHYSIOLOGICAL;

EID: 84929997006     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.046     Document Type: Article

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