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Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation

The use of wild yeasts, isolated from different environments, is becoming the most interesting option for the production of new beers. The objective of this study is to evaluate the potential of seven non-conventional yeast strains from five different species (Saccharomyces cerevisiae, Hanseniaspora...

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Detalles Bibliográficos
Autores principales:	Postigo, Vanesa, O’Sullivan, Tadhg, Elink Schuurman, Tom, Arroyo, Teresa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689477/ https://www.ncbi.nlm.nih.gov/pubmed/36429309 http://dx.doi.org/10.3390/foods11223717

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