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pro vyhledávání: '"Chiara Nasuti"'
Autor:
Chiara Nasuti, Lisa Solieri
Publikováno v:
Fermentation, Vol 10, Iss 4, p 183 (2024)
Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environ
Externí odkaz:
https://doaj.org/article/27ff807fc6e64bbe9b48b5fd8e95f335
Autor:
Chiara Nasuti, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere, Lisa Solieri
Publikováno v:
Microorganisms, Vol 11, Iss 9, p 2138 (2023)
The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes
Externí odkaz:
https://doaj.org/article/80ddbd990641497db3939fe76df02a67
Publikováno v:
Fermentation, Vol 9, Iss 3, p 270 (2023)
Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained fr
Externí odkaz:
https://doaj.org/article/4f73b2ee1f2c4fc9acb07568e3129ff3