Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono‐culture perfor...

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Detalles Bibliográficos
Autores principales: van Rijswijck, Irma M. H., Wolkers – Rooijackers, Judith C. M., Abee, Tjakko, Smid, Eddy J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658577/
https://www.ncbi.nlm.nih.gov/pubmed/28834151
http://dx.doi.org/10.1111/1751-7915.12717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658577/
https://www.ncbi.nlm.nih.gov/pubmed/28834151
http://dx.doi.org/10.1111/1751-7915.12717

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