The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of...

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Detalles Bibliográficos
Autores principales: Spitaels, Freek, Wieme, Anneleen D., Janssens, Maarten, Aerts, Maarten, Daniel, Heide-Marie, Van Landschoot, Anita, De Vuyst, Luc, Vandamme, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3991685/
https://www.ncbi.nlm.nih.gov/pubmed/24748344
http://dx.doi.org/10.1371/journal.pone.0095384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3991685/
https://www.ncbi.nlm.nih.gov/pubmed/24748344
http://dx.doi.org/10.1371/journal.pone.0095384

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