Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer

Nonalcoholic beers are becoming increasingly popular, in part due to consumers’ awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers using non-Saccharomyces yeasts for fermentation to crea...

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Detalles Bibliográficos
Autores principales: Methner, Yvonne, Weber, Nadine, Kunz, Oliver, Zarnkow, Martin, Rychlik, Michael, Hutzler, Mathias, Jacob, Fritz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9629496/
https://www.ncbi.nlm.nih.gov/pubmed/36007922
http://dx.doi.org/10.1093/femsyr/foac042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9629496/
https://www.ncbi.nlm.nih.gov/pubmed/36007922
http://dx.doi.org/10.1093/femsyr/foac042

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