HIGHLIGHTS
SUMMARY
Hop bitter acids with poor water solubility are the most important components in hops (Behr et_al, 2007; Behr and Vogel, 2010), which are isomerized to more water-soluble isohumulones as a result of high temperature in the wort boiling process (Hazelwood et_al, 2010). Lactobacillus spp., and Listeria monocytogenes (Behr et_al, 2007; Dresel et_al, 2016). The viable but non-culturable (VBNC) state is a main adaptive response of non-spore-forming bacteria against adverse external stresses (Ayrapetyan and Oliver, 2016; Deng et_al, 2016; Piao et_al, 2019; Wang et_al, 2020). Until now, studies on the VBNC . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.