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SUPER‐ATTENUATION OF BEER: A STUDY OF THREE ORGANISMS CAPABLE OF CAUSING ABNORMAL ATTENUATIONS
Three organisms have been isolated which can cause naturally conditioned beers to ferment to abnormally low specific gravities. This effect, which here is termed super-attenuation, is shown to be dueExpand
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DETERMINATION OF YEAST VIABILITY
A new technique for the determination of yeast viability, by cultivation on haemacytometer slides followed by counting the microcolonies, gave a demonstrably true estimate of the percentage of cellsExpand
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BRETTANOMYCES. I. OCCURRENCE, CHARACTERISTICS, AND EFFECTS ON BEER FLAVOUR
The genus Brettanomyces includes small slow-growing yeasts which have so far been isolated exclusively from beer or wine. Records of their occurrence and characteristics are surveyed. While they canExpand
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Flavour in beer.
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The raffinose fermentation ofSaccharomyces pastorianus andSaccharomyces bayanus
Quantitative methods for estimating the extent of raffinose fermentation were applied to cultures ofSaccharomyces pastorianus andSaccharomyces bayanus received from culture collections. Four culturesExpand
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THE BRETTANOMYCES. II. TAXONOMIC SIGNIFICANCE OF SLOW FERMENTATIONS AND DESCRIPTION OF A NEW SPECIES
A number of strains of Brettanomyces, isolated from spoiled beer, were similar to one another but differed significantly from the hitherto described species. The characteristics of these strainsExpand
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AN ACETOBACTER LETHAL TO YEASTS IN BOTTLED BEER
A strain of Acetobacter killed yeasts in bottled beer and so prevented natural conditioning from taking place. This ability to kill yeasts, which was not shared by other strains of Acetobacter, couldExpand
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THE EXAMINATION OF BREWERY YEASTS
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