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Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9386357/ https://www.ncbi.nlm.nih.gov/pubmed/35992674 http://dx.doi.org/10.3389/fmicb.2022.957167 |