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Publikováno v:
Journal of the Institute of Brewing. 122:422-429
Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin-producing Pediococcus acidil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48b92a645ce5a0e88f26ab4adf6af018
https://doi.org/10.1002/jib.339
https://doi.org/10.1002/jib.339
