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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 38, 1980 - Issue 4
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Original Articles

Membrane Filtration: Survival of Brewing Microbes on the Membrane during Storage at Reduced HumiditiesFootnote1

W. M. IngledewAgricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewa, Saskatoon, CanadaS7N 0W0
,
J. D. BurtonAgricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewa, Saskatoon, CanadaS7N 0W0
,
D. W. HysertMolson Breweries of Canada Ltd., Montreal, Quebec, CanadaH2L 2R5
&
G. Van GheluweMolson Breweries of Canada Ltd., Montreal, Quebec, CanadaH2L 2R5
Pages 125-129 | Received 11 Apr 1980, Published online: 06 Feb 2018

Citations (18)

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Read on this site (10)

W. M. Ingledew. (2015) Wallowing with the Yeasts Used to Make Alcohol. Journal of the American Society of Brewing Chemists 73:3, pages 209-222.
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E. Bellissimi & W. M. Ingledew. (2005) Analysis of Commercially Available Active Dry Yeast Used for Industrial Fuel Ethanol Production. Journal of the American Society of Brewing Chemists 63:3, pages 107-112.
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Nancy C. L'Anthoën & W. M. Ingledew. (1996) Heat Resistance of Bacteria in Alcohol-Free Beer. Journal of the American Society of Brewing Chemists 54:1, pages 32-36.
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Erin S. C. O'Connor-Cox & W. M. Ingledew. (1990) Effect of the Timing of Oxygenation on Very High Gravity Brewing Fermentations. Journal of the American Society of Brewing Chemists 48:1, pages 26-32.
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C. A. Magnus, W. M. Ingledew & G. P. Casey. (1986) High-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria. Journal of the American Society of Brewing Chemists 44:4, pages 158-161.
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Martin L. Kalmokoff & W. M. Ingledew. (1985) Evaluation of Ethanol Tolerance in Selected Saccharomyces Strains. Journal of the American Society of Brewing Chemists 43:4, pages 189-196.
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G. P. Casey & W. M. Ingledew. (1983) High-Gravity Brewing: Influence of Pitching Rate and Wort Gravity on Early Yeast Viability. Journal of the American Society of Brewing Chemists 41:4, pages 148-152.
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E. W. T. Tsang & W. M. Ingledew. (1982) Studies on the Heat Resistance of Wild Yeasts and Bacteria in Beer. Journal of the American Society of Brewing Chemists 40:1, pages 1-8.
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. (1981) Coordination of New and Alternate Methods of Analysis. Journal of the American Society of Brewing Chemists 39:3, pages 77-77.
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W. M. Ingledew & J. Diane Burton. (1981) Samplers for Dip Testing or Swab Testing in Breweries. Journal of the American Society of Brewing Chemists 39:1, pages 39-40.
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Articles from other publishers (8)

E. Bellissimi & W.M. Ingledew. (2005) Metabolic acclimatization: preparing active dry yeast for fuel ethanol production. Process Biochemistry 40:6, pages 2205-2213.
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Dennis P. Bayrock & W. M. Ingledew. (2005) Ethanol production in multistage continuous, single stage continuous, Lactobacillus-contaminated continuous, and batch fermentations. World Journal of Microbiology and Biotechnology 21:1, pages 83-88.
Crossref
N. V. Narendranath, K. C. Thomas & W. M. Ingledew. (2000) Urea Hydrogen Peroxide Reduces the Numbers of Lactobacilli, Nourishes Yeast, and Leaves No Residues in the Ethanol Fermentation. Applied and Environmental Microbiology 66:10, pages 4187-4192.
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D. Bayrock & W.M. Ingledew. (1997) Fluidized bed drying of baker's yeast: moisture levels, drying rates, and viability changes during drying. Food Research International 30:6, pages 407-415.
Crossref
A. N. Sharpe. 1995. Rapid Analysis Techniques in Food Microbiology. Rapid Analysis Techniques in Food Microbiology 29 60 .
P.M. Chin & W.M. Ingledew. (1994) Effect of lactic acid bacteria on wheat mash fermentations prepared with laboratory backset. Enzyme and Microbial Technology 16:4, pages 311-317.
Crossref
G. P. Casey, C. A. Hass, D. W. Hysert & W. M. Ingledew. (1983) EFFECTIVE TRANSPORTATION OF BREWER'S YEAST SLURRY. Journal of the Institute of Brewing 89:6, pages 393-396.
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J. D. Burton & W. M. Ingledew. (1982) YEAST BLOTTERS: SURVIVAL OF YEAST AND BACTERIA. Journal of the Institute of Brewing 88:4, pages 253-255.
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