Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria-Reference-Cited by-同舟云学术

Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria

Published:2017-08-15 Issue:4 Volume:123 Page:497-505
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Peyer Lorenzo C.¹,Bellut Konstantin¹,Lynch Kieran M.¹,Zarnkow Martin²,Jacob Fritz³,De Schutter David P.³,Arendt Elke K.¹

Affiliation:

1. School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland

2. Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität; Technische Universität München, Alte Akademie 3; 85354 Freising-Weihenstephan Germany

3. Fund Baillet Latour, Brouwerijplein 1; 3000 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Reference50 articles.

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2. Factors affecting the fermentative lactic acid production from renewable resources;Hofvendahl;Enzym. Microb. Technol.,2000

3. Physiology of the LAB

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