These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

322 related items for PubMed ID: 28910550

  • 1. Overview of craft brewing specificities and potentially associated microbiota.
    Rodhouse L, Carbonero F.
    Crit Rev Food Sci Nutr; 2019; 59(3):462-473. PubMed ID: 28910550
    [Abstract] [Full Text] [Related]

  • 2. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.
    Zhao X, Yu Z, Wang T, Guo X, Luan J, Sun Y, Li X.
    Biotechnol Lett; 2016 Apr; 38(4):629-35. PubMed ID: 26667132
    [Abstract] [Full Text] [Related]

  • 3. Bioprotective potential of lactic acid bacteria in malting and brewing.
    Rouse S, van Sinderen D.
    J Food Prot; 2008 Aug; 71(8):1724-33. PubMed ID: 18724772
    [Abstract] [Full Text] [Related]

  • 4. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.
    Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F.
    J Food Sci; 2015 Dec; 80(12):M2845-52. PubMed ID: 26489032
    [Abstract] [Full Text] [Related]

  • 5. Beer spoilage bacteria and hop resistance.
    Sakamoto K, Konings WN.
    Int J Food Microbiol; 2003 Dec 31; 89(2-3):105-24. PubMed ID: 14623377
    [Abstract] [Full Text] [Related]

  • 6. A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory.
    Thesseling FA, Bircham PW, Mertens S, Voordeckers K, Verstrepen KJ.
    Curr Protoc Microbiol; 2019 Sep 31; 54(1):e91. PubMed ID: 31518063
    [Abstract] [Full Text] [Related]

  • 7. Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety.
    Rodríguez-Saavedra M, González de Llano D, Moreno-Arribas MV.
    Food Res Int; 2020 Dec 31; 138(Pt A):109762. PubMed ID: 33292943
    [Abstract] [Full Text] [Related]

  • 8. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.
    Turvey ME, Weiland F, Meneses J, Sterenberg N, Hoffmann P.
    Appl Microbiol Biotechnol; 2016 Mar 31; 100(6):2761-73. PubMed ID: 26857464
    [Abstract] [Full Text] [Related]

  • 9. Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.
    Munford ARG, Chaves RD, Sant'Ana AS.
    Food Microbiol; 2020 Oct 31; 91():103513. PubMed ID: 32539960
    [Abstract] [Full Text] [Related]

  • 10. Specific spoilage organisms in breweries and laboratory media for their detection.
    Jespersen L, Jakobsen M.
    Int J Food Microbiol; 1996 Nov 31; 33(1):139-55. PubMed ID: 8913814
    [Abstract] [Full Text] [Related]

  • 11. Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts.
    Gil G, del Mónaco S, Cerrutti P, Galvagno M.
    Biotechnol Lett; 2004 Apr 31; 26(7):569-74. PubMed ID: 15168856
    [Abstract] [Full Text] [Related]

  • 12. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.
    Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A.
    Food Microbiol; 2021 Apr 31; 94():103658. PubMed ID: 33279083
    [Abstract] [Full Text] [Related]

  • 13. In situ production of human β defensin-3 in lager yeasts provides bactericidal activity against beer-spoiling bacteria under fermentation conditions.
    James TC, Gallagher L, Titze J, Bourke P, Kavanagh J, Arendt E, Bond U.
    J Appl Microbiol; 2014 Feb 31; 116(2):368-79. PubMed ID: 24176036
    [Abstract] [Full Text] [Related]

  • 14. Dipstick Assay for Rapid Detection of Beer Spoilage Organisms.
    Janagama HK, Mai T, Han S, Nadala L, Nadala C, Samadpour M.
    J AOAC Int; 2018 Nov 01; 101(6):1913-1919. PubMed ID: 29703269
    [Abstract] [Full Text] [Related]

  • 15. Pectinatus spp. - Unpleasant and recurrent brewing spoilage bacteria.
    Rodríguez-Saavedra M, González de Llano D, Beltran G, Torija MJ, Moreno-Arribas MV.
    Int J Food Microbiol; 2021 Jan 02; 336():108900. PubMed ID: 33129006
    [Abstract] [Full Text] [Related]

  • 16. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
    Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B.
    Int J Food Microbiol; 2021 Feb 02; 339():109030. PubMed ID: 33387813
    [Abstract] [Full Text] [Related]

  • 17. Near-infrared Spectroscopy in the Brewing Industry.
    Sileoni V, Marconi O, Perretti G.
    Crit Rev Food Sci Nutr; 2015 Feb 02; 55(12):1771-91. PubMed ID: 24915307
    [Abstract] [Full Text] [Related]

  • 18. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E, Perretti G, Buzzini P, Della Sera R, Fantozzi P.
    J Agric Food Chem; 2009 Jul 22; 57(14):6279-84. PubMed ID: 19601666
    [Abstract] [Full Text] [Related]

  • 19. Effects of morphological changes in beer-spoilage lactic acid bacteria on membrane filtration in breweries.
    Asano S, Suzuki K, Iijima K, Motoyama Y, Kuriyama H, Kitagawa Y.
    J Biosci Bioeng; 2007 Oct 22; 104(4):334-8. PubMed ID: 18023809
    [Abstract] [Full Text] [Related]

  • 20. Primary souring: A novel bacteria-free method for sour beer production.
    Osburn K, Amaral J, Metcalf SR, Nickens DM, Rogers CM, Sausen C, Caputo R, Miller J, Li H, Tennessen JM, Bochman ML.
    Food Microbiol; 2018 Apr 22; 70():76-84. PubMed ID: 29173643
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 17.