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Detection of spoilage bacteria in beer by polymerase chain reaction
Riikka Juvonen
*
, Reetta Satokari
, Kirstie Mallison
, Auli Haikara
*
Corresponding author for this work
VTT (former employee or external)
University of the West of England
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
41
Citations (Scopus)
Overview
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Keyphrases
Beer
100%
Polymerase Chain Reaction
100%
Pre-enrichment
100%
Spoilage Bacteria
100%
Lactobacillus
50%
Cerevisiae
50%
Pectinatus
50%
Polymerase Chain Reaction Assay
33%
Enrichment Broth
33%
Lactobacillus Brevis
16%
Sample Pretreatment
16%
Genus Level
16%
Routine Work
16%
Bacteria Detection
16%
Level Detection
16%
Alcohol Content
16%
Polymerase Chain Reaction Analysis
16%
Culture Method
16%
Species Level
16%
Beer Samples
16%
Beer-spoilage Bacteria
16%
Megasphaera
16%
Specific Primers
16%
Spoiler
16%
Sample-specific
16%
Enrichment Time
16%
INIS
detection
100%
bacteria
100%
enrichment
100%
polymerase chain reaction
100%
lactobacillus
50%
levels
33%
comparative evaluations
16%
strains
16%
sensitivity
16%
growth
16%
cultivation
16%
specificity
16%
alcohols
16%
Food Science
Lactobacillus
100%
Spoilage Bacteria
100%
Enrichment Broth
66%
Alcohol Content
33%