Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production

Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for lo...

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Detalles Bibliográficos
Autores principales: Simões, João, Coelho, Eduardo, Magalhães, Paulo, Brandão, Tiago, Rodrigues, Pedro, Teixeira, José António, Domingues, Lucília
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961705/
https://www.ncbi.nlm.nih.gov/pubmed/36838280
http://dx.doi.org/10.3390/microorganisms11020316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961705/
https://www.ncbi.nlm.nih.gov/pubmed/36838280
http://dx.doi.org/10.3390/microorganisms11020316

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