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  1. 1
    Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – part 2
    by Petra Kubizniaková, Martina Brožová
    Published 2018-08-01
    “...This publication is a sequel to the study Microbiology of brewing – Kocuria (Micrococcus...”
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    Article
  2. 2
    Non-Saccharomyces yeasts and their importance in the brewing industry. Part II
    “... attributes. Yeast belonging to the genera Pichia, Meyerozyma, Geotrichum or Wickerhamomyces can be applied...”
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    Article
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