Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing-Reference-Cited by-同舟云学术

Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

Published:2020 Issue:2 Volume:126 Page:168-175
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Catallo Martina¹,Nikulin Jarkko²³,Johansson Linnea⁴,Krogerus Kristoffer²,Laitinen Mika⁵,Magalhães Frederico²,Piironen Marjokaisa⁶,Mikkelson Atte²,Randazzo Cinzia L.⁷,Solieri Lisa¹,Gibson Brian²^ORCID

Affiliation:

1. Department of Life Sciences; University of Modena and Reggio Emilia; via Amendola 2 42122 Reggio Emilia Italy

2. VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland

3. Chemical Process Engineering, Faculty of Technology; University of Oulu; P.O. Box 8000 FI-90014 Oulun Yliopisto Finland

4. Biotechnology and Food Engineering; Metropolia University of Applied Sciences; P.O. Box 4000 FI-00079 Metropolia Finland

5. Independent Researcher; Jyväskylä Finland

6. Suomen Sahtiseura, Lamminpääntie 8A, 02880 Veikkola; Finland

7. Department of Agricultural, Food and Environment; University of Catania; via Santa Sofia 98-95123 Catania Italy

Funder

Alfred Kordelinin Säätiö

Fonds Baillet Latour

Suomen Kulttuurirahasto

Svenska Kulturfonden

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.608/fullpdf

Reference27 articles.

1. Traditional Norwegian Kveik are a genetically distinct group of domesticated Saccharomyces cerevisiae brewing yeasts;Preiss;Front Microbiol,2018

2. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale;Marongiu;J Ind Microbiol Biotechnol,2015

3. Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study;Mascia;J Inst Brew,2015

4. Aging of craft durum wheat beer fermented with sourdough yeasts;Mascia;LWT - Food Sci Technol,2016

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