A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory.
Autor: | Thesseling FA; Laboratory of Systems Biology, VIB Center for Microbiology, Leuven, Belgium.; Laboratory for Genetics and Genomics, Center of Microbial and Plant Genetics (CMPG), Department M2S, KU Leuven, Heverlee, Belgium., Bircham PW; Laboratory of Systems Biology, VIB Center for Microbiology, Leuven, Belgium.; Laboratory for Genetics and Genomics, Center of Microbial and Plant Genetics (CMPG), Department M2S, KU Leuven, Heverlee, Belgium., Mertens S; Laboratory of Systems Biology, VIB Center for Microbiology, Leuven, Belgium.; Laboratory for Genetics and Genomics, Center of Microbial and Plant Genetics (CMPG), Department M2S, KU Leuven, Heverlee, Belgium., Voordeckers K; Laboratory of Systems Biology, VIB Center for Microbiology, Leuven, Belgium.; Laboratory for Genetics and Genomics, Center of Microbial and Plant Genetics (CMPG), Department M2S, KU Leuven, Heverlee, Belgium., Verstrepen KJ; Laboratory of Systems Biology, VIB Center for Microbiology, Leuven, Belgium.; Laboratory for Genetics and Genomics, Center of Microbial and Plant Genetics (CMPG), Department M2S, KU Leuven, Heverlee, Belgium. |
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Jazyk: | angličtina |
Zdroj: | Current protocols in microbiology [Curr Protoc Microbiol] 2019 Sep; Vol. 54 (1), pp. e91. |
DOI: | 10.1002/cpmc.91 |
Abstrakt: | Beer would not exist without microbes. During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO (© 2019 The Authors.) |
Databáze: | MEDLINE |
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