Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vanesa Postigo"'
Publikováno v:
Fermentation, Vol 10, Iss 5, p 225 (2024)
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products,
Externí odkaz:
https://doaj.org/article/141a09392ded473c8df731e183e6f4ee
Publikováno v:
Microorganisms, Vol 11, Iss 7, p 1681 (2023)
Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous ferment
Externí odkaz:
https://doaj.org/article/98e192ca983b44d3ba567f749594ff92
Publikováno v:
Beverages, Vol 9, Iss 1, p 20 (2023)
The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative
Externí odkaz:
https://doaj.org/article/9c8a7a7a2da4432994e56c7a7299b27d
Publikováno v:
Foods, Vol 11, Iss 22, p 3717 (2022)
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 differen
Externí odkaz:
https://doaj.org/article/76d829c8f09240ed8095d24b0edbba75
Publikováno v:
Foods, Vol 11, Iss 14, p 2029 (2022)
The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces
Externí odkaz:
https://doaj.org/article/d218f897e70c415c8c1262a591198136
Publikováno v:
Fermentation, Vol 8, Iss 6, p 280 (2022)
Non-Saccharomyces yeasts represent a very attractive alternative for the production of beers with superior sensory quality since they are able to enhance the flavour of beer. Furthermore, they can produce beers with low ethanol content due to the wea
Externí odkaz:
https://doaj.org/article/dc0bdd0b768b4851a7290391ff22b539
Publikováno v:
Fermentation, Vol 7, Iss 4, p 290 (2021)
Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise
Externí odkaz:
https://doaj.org/article/5a11bb2275af4519b6846c6e0e106238
Publikováno v:
Microorganisms; Volume 11; Issue 7; Pages: 1681
Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d6c983805efda3804a2a41a202da9bd7
Publikováno v:
Foods (Basel, Switzerland). 11(14)
The use of non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::45839c4ff460d24d9289467b168577ae
https://pubmed.ncbi.nlm.nih.gov/35885271
https://pubmed.ncbi.nlm.nih.gov/35885271
Publikováno v:
Fermentation, Vol 7, Iss 290, p 290 (2021)
Fermentation; Volume 7; Issue 4; Pages: 290
Fermentation; Volume 7; Issue 4; Pages: 290
Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b71ebdf0f2054db3b220ac55089ea4f
https://doi.org/10.3390/fermentation7040290
https://doi.org/10.3390/fermentation7040290