OBSERVATIONS ON SOME BEER SPOILAGE LAGTOBAGILLI

摘要: A suitable medium for the quantitative determination of lactic bacteria is described and summary results two years experience shows method to be useful practical microbiological control. Two strains lactobacilli capable diacetyl production in beer have been isolated. Their characters are some detail their significance relationship spoilage outlined. The effect pH change on aerobic anaerobic growth a selection commented upon.