Giving a name to a microorganism is a valuable task; it enables you to compare yeasts and spoilage bacteria over prolonged periods of time, to determine routes of contamination and satisfies a certain scientific curiosity. Unfortunately, although identification of bacteria and yeasts is getting easier, the task still remains a challenge to the average microbiology laboratory.
CITATION STYLE
Priest, F. G. (2003). Rapid identification of microorganisms. In Brewing Microbiology (pp. 305–328). Springer US. https://doi.org/10.1007/978-1-4419-9250-5_9
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