Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer w...

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Detalles Bibliográficos
Autores principales: Zdaniewicz, Marek, Satora, Paweł, Pater, Aneta, Bogacz, Sylwia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7072388/
https://www.ncbi.nlm.nih.gov/pubmed/32046171
http://dx.doi.org/10.3390/biom10020256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7072388/
https://www.ncbi.nlm.nih.gov/pubmed/32046171
http://dx.doi.org/10.3390/biom10020256

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