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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |