Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non-Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet...

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Detalles Bibliográficos
Autores principales: Nyhan, Laura, Sahin, Aylin W., Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9702684/
https://www.ncbi.nlm.nih.gov/pubmed/36466321
http://dx.doi.org/10.1007/s00217-022-04142-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9702684/
https://www.ncbi.nlm.nih.gov/pubmed/36466321
http://dx.doi.org/10.1007/s00217-022-04142-4

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