Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture

There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefull...

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Detalles Bibliográficos
Autores principales: Nieto-Sarabia, Vogar Leonel, Melgar-Lalanne, Guiomar, Ballinas-Cesatti, Christian Bryan, García-García, Fernando Abiram, Jose-Salazar, Jorge Alberto, Flores-Ortiz, César Mateo, Cristiani-Urbina, Eliseo, Morales-Barrera, Liliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146434/
https://www.ncbi.nlm.nih.gov/pubmed/37110400
http://dx.doi.org/10.3390/microorganisms11040977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146434/
https://www.ncbi.nlm.nih.gov/pubmed/37110400
http://dx.doi.org/10.3390/microorganisms11040977

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