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ESTIMATION OF VIABLE LACTOBACILLI IN BEER AND PITCHING YEASTS
Author(s) -
Ault R. G.,
Woodward J. D.
Publication year - 1965
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1965.tb02020.x
Subject(s) - yeast , gelatin , food science , lactobacillus , chemistry , microbiology and biotechnology , chromatography , biology , fermentation , biochemistry
Using an unhopped beer‐gelatin medium containing actidione to inhibit growth of yeast, development of Lactobacillus micro‐colonies can be observed directly in the counting chamber of a haemacytometer slide in 30–36 hours.