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- W2019949619 abstract "In this communication descriptions are given of the morphological, cultural and physiological characteristics of a strain of Mycoderma cerevisiae, isolated from an English top fermentation beer. If this organism gains access to beer in the presence of air, it develops very rapidly, even at low temperatures, usually producing a little acid. The surface pellicle which the organism forms is very friable and on the slightest agitation, or even vibration through the liquid, it breaks into small particles, which are deposited in a powdery or flocculent condition. This sediment causes strong turbidity when the beer is disturbed. Since the organism has been found to grow equally readily in light beer and in strong ale of high hop rate, it must definitely be classed as a beer disease organism." @default.
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- W2019949619 date "1942-07-08" @default.
- W2019949619 modified "2023-10-18" @default.
- W2019949619 title "THE CHARACTERISTICS OF A STRAIN OFMYCODERMA CEREVISIAEISOLATED FROM AN ENGLISH TOP FERMENTATION BEER" @default.
- W2019949619 doi "https://doi.org/10.1002/j.2050-0416.1942.tb06158.x" @default.
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