Spoilage Lactic Acid Bacteria in the Brewing Industry

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2020-07, Vol.30 (7), p.955-961
Hauptverfasser:	Xu, Zhenbo, Luo, Yuting, Mao, Yuzhu, Peng, Ruixin, Chen, Jinxuan, Soteyome, Thanapop, Bai, Caiying, Chen, Ling, Liang, Yi, Su, Jianyu, Wang, Kan, Liu, Junyan, Kjellerup, Birthe V
Format:	Artikel
Sprache:	kor
Schlagworte:	brewing industry detection methods Lactic acid bacteria spoilage mechanism
Online-Zugang:	Volltext
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