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Paper

Written Paper

Microbiological and chemical characterization of "sugar grains" [alcoholic beverages]  [1995]

Zacconi, C. Dallavalle, P. Vescovo, M. Parisi, M.G. et al.

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Sugar grains producing a widely diffused midly acid alcoholic beverage have been studied and identified as Tibi grains. The microbiological study has been carried out in different culture conditions. Several bacterial groups have been evidentiated: yeasts, lactic acid bacteria as Lactobacillus hilgardii, Lactobacillus casei and various contaminants assigned to Klebsiella oxytoca, Enterobacter cloacae and other Gram negative bacteria

From the journal

Annali di Microbiologia ed Enzimologia (Italy)

ISSN : 0003-4649

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