Simple and Practical Method for Evaluating the Buffering Capacity of Wort-Reference-Cited by-同舟云学术

Simple and Practical Method for Evaluating the Buffering Capacity of Wort

Published:2016-04 Issue:2 Volume:74 Page:134-136
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:

He Chaojun¹,Xie Yanfu²,Li g³,Liu Fang³,Kang Lidong³

Affiliation:

1. School of Food and Drug, Luoyang Normal University, Luoyang 471934, China, and China National Research Institute of Food and Fermentation Industries, Beijing 100015, China

2. School of Food and Drug, Luoyang Normal University, Luoyang 471934, China

3. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-2215-01

Reference19 articles.

1. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study

2. Proton production and consumption pathways in yeast metabolism. A chemostat culture analysis

3. FACTORS RESPONSIBLE FOR THE DECREASE IN pH DURING BEER FERMENTATIONS

4. Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data

Cited by 2 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. Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria;Journal of the Institute of Brewing;2017-08-15

2. Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers;Journal of the American Society of Brewing Chemists;2017-06