Exploitation of Three Non-Conventional Yeast Species in the Brewing Process.
beer
bioflavor
non-conventional yeasts
yeast interactions
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
08 Jan 2019
08 Jan 2019
Historique:
received:
03
12
2018
revised:
19
12
2018
accepted:
02
01
2019
entrez:
11
1
2019
pubmed:
11
1
2019
medline:
11
1
2019
Statut:
epublish
Résumé
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to
Identifiants
pubmed: 30626108
pii: microorganisms7010011
doi: 10.3390/microorganisms7010011
pmc: PMC6351989
pii:
doi:
Types de publication
Journal Article
Langues
eng
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