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- aggregation classification "C3".
- aggregation creator person.
- aggregation date "2009".
- aggregation format "application/pdf".
- aggregation hasFormat 1023389.bibtex.
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- aggregation hasFormat 1023389.xls.
- aggregation hasFormat 1023389.yaml.
- aggregation language "eng".
- aggregation rights "I have transferred the copyright for this publication to the publisher".
- aggregation subject "Biology and Life Sciences".
- aggregation title "Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation".
- aggregation abstract "Lysozyme has antibacterial activity against Gram-positive bacteria and has no activity against yeast. As such, lysozyme can be used for the specific inhibition of beer spoilage bacteria. After all, the most frequently identified beer spoilage bacteria are lactic acid bacteria and brewers’ yeast is the culture used for the fermentation. Hen egg white lysozyme (300 mg/L) is tested for the antibacterial activity against four described Gram-positive beer spoilage bacteria in industrial pitching yeast and in industrial beer with refermentation in the bottle. The influence of industrial pitching yeast treated with lysozyme on the fermentation performance is also studied.".
- aggregation authorList BK291573.
- aggregation aggregates 1023390.
- aggregation isDescribedBy 1023389.
- aggregation similarTo LU-1023389.