The Effect of High Pressure on <i>Levilactobacillus brevis</i> in Beer—Inactivation and Sublethal Injury
Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, <i>Levilactobacillus brevis</i> remains a significant spoilage organism in the brewing industry. This study examines the impact of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/3/83 |
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