Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria-Reference-Cited by-同舟云学术

Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria

Published:2019-11-06 Issue:1 Volume:126 Page:53-58
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ciosek Aneta¹^ORCID,Rusiecka Iga¹,Poreda Aleksander¹^ORCID

Affiliation:

1. Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland

Funder

Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.590/fullpdf

Reference41 articles.

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4. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation;Spitaels;Food Microbiol.,2015

5. The microbial diversity of traditional spontaneously fermented lambic beer;Spitaels;PLoS ONE,2014

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