Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

por Ng'ong'ola-Manani, Tinna Austen, Østlie, Hilde Marit, Mwangwela, Agnes Mbachi, Wicklund, Trude
Publicado 2014

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

por Dysvik, Anna, La Rosa, Sabina Leanti, Liland, Kristian Hovde, Myhrer, Kristine S., Østlie, Hilde Marit, De Rouck, Gert, Rukke, Elling-Olav, Westereng, Bjørge, Wicklund, Trude
Publicado 2020