RT Journal Article
SR Electronic
T1 Isolation and Identification of a Sporing <em>Bacillus</em> from Bottled Brandy
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 247
OP 249
DO 10.5344/ajev.1979.30.3.247
VO 30
IS 3
A1 W. G. Murrell
A1 B. C. Rankine
YR 1979
UL http://www.ajevonline.org/content/30/3/247.abstract
AB A culture of Bacillus megaterium was isolated from bottled brandy in which it had formed a light-colored deposit. Growth and taxonomic characteristics were investigated. The brandy had a higher pH value than the normal range of Australian brandies, providing a possible reason for the survival and slow growth of the organism.