Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing

Autor:	Kieran M. Lynch, Konstantin Bellut, Martin Zarnkow, Emanuele Zannini, Mathias Hutzler, Maximilian Michel, Fritz Jacob, Luk Daenen, Elke K. Arendt, David P. De Schutter
Rok vydání:	2019
Předmět:	0106 biological sciences brewing lachancea fermentati lactic acid low-alcohol beer low-gravity beer nonalcoholic beer nonconventional yeast non-Saccharomyces yeast Lachancea fermentati Alcohol 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Food science Flavor Strain (chemistry) Chemistry business.industry technology industry and agriculture food and beverages 04 agricultural and veterinary sciences 040401 food science Brewing business Food Science Biotechnology
Zdroj:	Journal of the American Society of Brewing Chemists. 77:157-169
ISSN:	1943-7854 0361-0470
DOI:	10.1080/03610470.2019.1629227
Popis:	In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an u...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf58ec0b678fd9967abb2079bc13138a https://doi.org/10.1080/03610470.2019.1629227 Zobrazit plný text záznamu