| DOI | Resolve DOI: https://doi.org/10.1139/m69-249 |
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| Author | Search for: Spencer, J. F. T.1; Search for: Rudloff, E. von1; Search for: Westlake, D. W. S. |
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| Affiliation | - National Research Council of Canada. Prairie Regional Laboratory
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| Format | Text, Article |
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| Abstract | A number of yeasts, many of which were originally isolated from spoiled beer and similar sources, were tested for their ability to degrade or modify some of the components of hop extract. The yeasts could be divided into three major groups: those which caused little change in the composition of the steam-distillable components of the hop extract – yeast extract medium; those which apparently modified one or more components as determined by the shifting of a major peak on the gas–liquid chromatogram; and those which caused extensive degradation and complete disappearance of the major steam-distillable components of the hop extract medium. |
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| Publication date | 1969-12-01 |
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| Publisher | Canadian Science Publishing |
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| In | |
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| Language | English |
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| Peer reviewed | Yes |
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| Identifier | NRCC-10980 |
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| Export citation | Export as RIS |
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| Report a correction | Report a correction (opens in a new tab) |
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| Record identifier | e48379b0-9c1f-4564-a4cb-23cb31b0e177 |
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| Record created | 2023-09-12 |
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| Record modified | 2023-09-12 |
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