Study of a First Approach to the Controlled Fermentation for Lambic Beer Production

Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous fermentation (lambic and gueuze production, with the main...

Descripción completa

Detalles Bibliográficos
Autores principales: Postigo, Vanesa, García, Margarita, Arroyo, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384975/
https://www.ncbi.nlm.nih.gov/pubmed/37512854
http://dx.doi.org/10.3390/microorganisms11071681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384975/
https://www.ncbi.nlm.nih.gov/pubmed/37512854
http://dx.doi.org/10.3390/microorganisms11071681

Ejemplares similares