. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. BEER 221 (aeration) is more favorable than in the bottom fermented beers. The three most common and best known beer acidifiers are Bac- terium aceti, B. pastorianus and B. kutzingianum. Lactic acid and butyric acid bacteria may gain access to the fermenting vats and render the beer wholly unfit for use. Of these two kinds of bacteria, the butyric acid formers are by far the most objectionable because of the very disagreeable odors_which they F
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. BEER 221 (aeration) is more favorable than in the bottom fermented beers. The three most common and best known beer acidifiers are Bac- terium aceti, B. pastorianus and B. kutzingianum. Lactic acid and butyric acid bacteria may gain access to the fermenting vats and render the beer wholly unfit for use. Of these two kinds of bacteria, the butyric acid formers are by far the most objectionable because of the very disagreeable odors_which they Fig. 76.—Saccharomyces ellipsoides. The common wine ferment. Also common in jams, jellies and canned fruits. c. Bitterness.—Bitterness of beer may be caused by several species of so-called wild yeasts, principally Saccharomyces pastori- anus I, II and III, and of these, variety I is the most common and most injurious. It is stated that small amounts of varieties II and III are not objectionable as they transmit to the beer a stronger taste and smell. d. Turbidity.—Turbidity of beers may be the result of a variety of factors which may be outhned as Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's son & co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
