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Kvasny Prum. 1975; 21(5): 100-102 | DOI: 10.18832/kp1975013
The article deals with a number of yeast kinds known to cause contamination in various processes of brewing industry. Thirty strains of yeast were isolated from beer of different marks, cultivated in appropriate media and studied to find out specific features reliable enough to classify strains, i.e. to identify them by their kinds and species.
(In Czech, English summary only)
Published: May 1, 1975