Brewing Microbiology – Bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – Part 1.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000011" target="_blank" >RIV/60193697:_____/18:N0000011 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2018/02/02.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2018/02/02.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201813" target="_blank" >10.18832/kp201813</a>
Alternative languages
Result language
angličtina
Original language name
Brewing Microbiology – Bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – Part 1.
Original language description
Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and fi nished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention is given to species B. cereus and B. licheniformis for which has been proved the presence of the horA gene, which is associated with resistence of lactic acid bacteria to hop substances. Species Brevibacillus brevis and Paenibacillus macerans, which were previously included in the genus Bacillus, are also described.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Kvasný průmysl
ISSN
0023-5830
e-ISSN
2570-8619
Volume of the periodical
64
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
50-57
UT code for WoS article
000430986900002
EID of the result in the Scopus database
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