Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Increasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of Saccharomyces cerevisiae in co-fermentation with Lactobacillus species, which produc...

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Detalles Bibliográficos
Autores principales: Dysvik, Anna, La Rosa, Sabina Leanti, Liland, Kristian Hovde, Myhrer, Kristine S., Østlie, Hilde Marit, De Rouck, Gert, Rukke, Elling-Olav, Westereng, Bjørge, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048013/
https://www.ncbi.nlm.nih.gov/pubmed/32153550
http://dx.doi.org/10.3389/fmicb.2020.00279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048013/
https://www.ncbi.nlm.nih.gov/pubmed/32153550
http://dx.doi.org/10.3389/fmicb.2020.00279

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