Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation
Author:
Affiliation:
1. Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.339/fullpdf
Reference38 articles.
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4. The use and effects of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: A review;Lowe;J. Inst. Brew.,2004
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