Malt and wort bio-acidification by Pediococcus acidilactici HW01 as starter culture-Reference-Cited by-同舟云学术

Malt and wort bio-acidification by Pediococcus acidilactici HW01 as starter culture

Published:2021-02 Issue: Volume:120 Page:107560
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kim Do-Yeong,Kim Jinseon,Kim Ji Hyeon,Kim Wang June

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry

Dongguk University

Ministry of Agriculture, Food and Rural Affairs

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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2. Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria;Ahn;Food Control,2017

3. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane;Alakomi;Applied and Environmental Microbiology,2000

4. Basic local alignment search tool;Altschul;Journal of Molecular Biology,1990

5. The enzymology of cell wall breakdown during malting and mashing: An overview;Bamforth;Technical Quarterly - Master Brewers Association of the Americas,2010

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