《Table 3.Control C77 malt heteroscedastic absorbance 95%bands for the ASBC Yeast-14 assaya》

  提示：宽带有限、当前游客访问压缩模式

本系列图表出处文件名：随高清版一同展现

《英国麦芽中酵母提前絮凝的检测》

1. 获取 高清版本忘记账户？点击这里登录

1. 下载图表忘记账户？点击这里登录

a n=2，456.For details on upper and lower band calculation see text.

The evidence from yeast-in-suspension and attenuation mod-eling provided in this experiment clearly indicates that the PYF-causing malt exhibited PYF（whereas the other three malt sam-ples did not），validating the use of the 95%prediction band in identifying the PYF phenomenon.This could prove to be an in valuable asset to breweries，because they could perform minia-ture fermentation assays and use the developed prediction band to identify the presence of PYF-causing malt，thereby prevent-ing huge economic and time losses to the brewery.The results of this experiment also indicate that PYF may not be as preva-lent in Scottish malts as one might expect.Several authors have studied the relationship between microbial infection and PYF，and it has been shown that the identity of the microorganisms present is more important than the quantity（1，10，15）.Addition-ally，previous barley fungal pathogens have been identified as microbes responsible for causing PYF factors（10，15）.Although we believe it is likely that fungi inducing PYF are prevalent in Scotland，it may be that the malt varieties in use there have adapted to the wet climate and developed resistance to fungal infection.