Improved taxonomic techniques have rationalized the classification of several bacterial taxa which can be isolated from the brewing environment and spoiled beer. This review outlines the changes that have been made and provides a nomenclature of brewery bacteria derived from the ‘Approved Lists of Bacterial Names’.29 1981 The Institute of Brewing & Distilling
CITATION STYLE
Priest, F. G. (1981). THE CLASSIFICATION AND NOMENCLATURE OF BREWING BACTERIA: A REVIEW. Journal of the Institute of Brewing, 87(5), 279–281. https://doi.org/10.1002/j.2050-0416.1981.tb04035.x
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