Biotransformation of hop derived compounds by Brettanomyces yeast strains
Author:
Affiliation:
1. Carlsberg Research Laboratory, Group Research; Carlsberg A/S; 1799 Copenhagen V Denmark
2. National Institute for Food; Technical University Denmark; 2800 Kongens Lyngby Denmark
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.610/fullpdf
Reference40 articles.
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2. The raise of Brettanomyces yeast species for beer production;Serra Colomer;Curr Opin Biotechnol,2019
3. Biotransformation of hop derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer;Takoi;J Agric Food Chem,2010
4. Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis;King;Yeast,2000
5. Characterization of the unfertilized and fertilized hop varieties progress and hallertauer tradition. Analysis of free and glycosidic-bound flavor compounds and β-glucosidase activity;Haslbeck;Brew Sci,2017
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