Cargando…
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...
Autores principales: | Postigo, Vanesa, García, Margarita, Arroyo, Teresa |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
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 |
Ejemplares similares
-
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
por: Spitaels, Freek, et al.
Publicado: (2014) -
Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
por: Postigo, Vanesa, et al.
Publicado: (2022) -
Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species
por: De Roos, Jonas, et al.
Publicado: (2018) -
Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production
por: De Roos, Jonas, et al.
Publicado: (2020) -
Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation
por: Postigo, Vanesa, et al.
Publicado: (2022)