Stuck or sluggish fermentations in home-made beers: Beyond the surface-Reference-Cited by-同舟云学术

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Stuck or sluggish fermentations in home-made beers: Beyond the surface

Published:2022-12 Issue: Volume:383 Page:109956
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Aponte Maria,Esposito Francesco,Sequino Giuseppina,Blaiotta Giuseppe,De Filippis Francesca

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

1. Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium;Alloue-Boraud;J. Food Sci. Technol.,2015

2. Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG;Aponte;Front. Microb.,2016

3. Gram negative bacteria in brewing;Ashtavinayak;Adv. Microbiol.,2016

4. Could non-saccharomyces yeasts contribute on innovative brewing fermentations?;Basso;Food Res. Int.,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS;Microbial Fermentations in Nature and as Designed Processes;2023-07-14

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