Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermoto...

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Detalles Bibliográficos
Autores principales: Canonico, Laura, Galli, Edoardo, Ciani, Enrico, Comitini, Francesca, Ciani, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351989/
https://www.ncbi.nlm.nih.gov/pubmed/30626108
http://dx.doi.org/10.3390/microorganisms7010011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351989/
https://www.ncbi.nlm.nih.gov/pubmed/30626108
http://dx.doi.org/10.3390/microorganisms7010011

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