Development of sour beer brewed by lactic acid bacteria isolated in Shizuoka Prefecture-Reference-Cited by-同舟云学术

Development of sour beer brewed by lactic acid bacteria isolated in Shizuoka Prefecture

Published:2022-05-15 Issue:5 Volume:69 Page:225-233
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Katsuyama Satoshi¹,Mochizuki Reo²,Suzuki Masahiro¹,Yokozawa Ken¹,Kurose Chieko³,Takagi Hiroshi¹,Iwahara Kenji¹

Affiliation:

1. Numazu Industrial Technical Support Center, Industrial Research Institute of Shizuoka Prefecture

2. Industrial Research Institute of Shizuoka Prefecture

3. Economy and Industry Department, Shizuoka Prefecture

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/5/69_225/_pdf

Reference25 articles.

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3. 3) Verachtert, H., and Derdelinckx, G. (2014). Belgian acidic beers daily reminiscences of the past. Cerevisia, 38, 121–128.

4. 4) Spitaels, F., Wieme, A.D., Janssens, M., Aerts, M., Daniel, H-M., Van Landschoot, A., De Vuyst, L., and Vandamme, P. (2014). The microbial diversity of traditional spontaneously fermented lambic beer. PLoS ONE, 9, e95384.

5. 5) Dysvik, A., La Rosa, S.L., De Rouck, G., Rukke, E.O., Westereng, B., and Wicklund, T. (2020). Microbial dynamics in traditional and modern sour beer production. Applied and Environmental Microbiology, 86, e00566-20.