Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing-Reference-Cited by-同舟云学术

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

Published:2019-07-03 Issue:3 Volume:77 Page:157-169
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Bellut Konstantin¹^ORCID,Michel Maximilian²,Hutzler Mathias²^ORCID,Zarnkow Martin²,Jacob Fritz²,De Schutter David P.³,Daenen Luk³,Lynch Kieran M.¹,Zannini Emanuele¹,Arendt Elke K.¹⁴^ORCID

Affiliation:

1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;

2. Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany;

3. Fund Baillet Latour, Leuven, Belgium;

4. APC Microbiome Ireland, University College Cork, Cork, Ireland

Funder

Baillet Latour Fund

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1629227

Reference59 articles.

1. New yeasts—new brews: modern approaches to brewing yeast design and development

2. Bioflavoring by non-conventional yeasts in sequential beer fermentations

3. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

4. Review: Pure non‐ Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

5. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

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