Part I. The Use ofLactobacillus PlantarumStarter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality-Reference-Cited by-同舟云学术

Part I. The Use ofLactobacillus PlantarumStarter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality

Published:2011-09 Issue:4 Volume:69 Page:227-238
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Mauch Alexander¹,Jacob Fritz²,Coffey Aidan³,Arendt Elke K.⁴

Affiliation:

1. Department of Food Science, Food Technology and Nutrition and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland

2. Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany

3. Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland

4. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2011-1027-01

Reference58 articles.

1. Current perspectives on the role of enzymes in brewing

2. The predicted secretome of Lactobacillus plantarum WCFS1 sheds light on interactions with its environment

3. The effects of malting and mashing on barley protein extractability

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Barley Malting Microbiome: Influence on Malt Quality, Control and Characterization Methods;BREW SCI;2024

2. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review;Journal of the Institute of Brewing;2021-01

3. Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health;Biotechnology Progress;2020-03

4. Management of barley-associated bacterial biofilms: a key to improving wort separation;Journal of the Institute of Brewing;2018-07-24

5. Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt;European Food Research and Technology;2017-02-02