MBAA TQ Vol. 55, No. 1, 2018

          
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MBAA TQ vol. 55, no. 1, 2018, p. 1
From the Editor

John Palmer. Technical Quarterly Editor.

MBAA TQ vol. 55, no. 1, 2018, pp. 2-7
Monitoring Brettanomyces Concentration, Viability, and Pseudohyphae Percentage During Propagation and Fermentation Using the Cellometer X2 Image Cytometer

Brian Martyniak (1), Jason Bolton (1), Dmitry Kuksin (2), Suzanne M. Purseglove (2), and Leo Li-Ying Chan (2). (1) Cooperative Extension and the School of Food and Agriculture, University of Maine, Orono, ME 04469, U.S.A. 2. Department of Technology R&D, Nexcelom Bioscience LLC, Lawrence, MA 01843, U.S.A.

MBAA TQ vol. 55, no. 1, 2018, pp. 8-16
Influence of Altered Wort Composition on Selected Parameters of Fermentation

Magdalena Oehlschlaeger, Lorenz Hofbeck, and Isabel Wasmuht. Ziemann Holvrieka GmbH, 71636 Ludwigsburg, Germany.

MBAA TQ vol. 55, no. 1, 2018, pp. 17-22
Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods

Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation Sciences, Boone, NC 28608, U.S.A. 3. University of Tennessee, Department of Chemical and Biomolecular Engineering, Knoxville, TN 37996, U.S.A.

MBAA TQ vol. 55, no. 1, 2018, pp. 23-26
Interview with Ludwig Narziss

John Palmer. Technical Quarterly Editor.