Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages
After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2019-02-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/54 |