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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 63, 2005 - Issue 1
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Original Articles

Genetic Characterization of Hop-Sensitive Variants Obtained from Beer-Spoilage Lactobacillus Brevis

Caracterización Genética de Variantes Sensibles a Lúpulo Obtenidos de Lactobacillus brevis de Deterioración de Cerveza

Koji SuzukiAnalytical Technology Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, JapanCorrespondence[email protected]
,
Manabu SamiFundamental Research Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan
,
Kazutaka OzakiAnalytical Technology Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan
&
Hiroshi YamashitaAnalytical Technology Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan
Pages 5-10 | Received 19 Apr 2004, Accepted 15 Aug 2004, Published online: 01 Feb 2018

Citations (2)

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Read on this site (1)

Koji Suzuki, Yuji Shinohara & Yohanes Novi Kurniawan. (2021) Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review. Journal of the American Society of Brewing Chemists 79:1, pages 1-16.
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Articles from other publishers (1)

Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki & Hiroshi Yamashita. (2005) Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria . Applied and Environmental Microbiology 71:9, pages 5089-5097.
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