A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

ABSTRACT: Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance o...

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Detalles Bibliográficos
Autores principales: Krogerus, Kristoffer, Gibson, Brian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2020
Materias:
Mini-Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7162825/
https://www.ncbi.nlm.nih.gov/pubmed/32170387
http://dx.doi.org/10.1007/s00253-020-10531-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7162825/
https://www.ncbi.nlm.nih.gov/pubmed/32170387
http://dx.doi.org/10.1007/s00253-020-10531-0

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