Abstract
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.
- Received April 1978.
- Revision received April 1979.
- Accepted April 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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