Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers-Reference-Cited by-同舟云学术

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Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers

Published:2017-06 Issue:3 Volume:75 Page:207-216
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:

Peyer Lorenzo C.¹,Zarnkow Martin²,Jacob Fritz²,De Schutter David P.³,Arendt Elke K.¹

Affiliation:

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

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

3. Fund Baillet Latour, 3000 Leuven, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-3861-01

Reference69 articles.

1. Foot odor due to microbial metabolism and its control

2. On the Origin of Free and Bound Staling Aldehydes in Beer

3. THE FOAMING PROPERTIES OF BEER

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1. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers;Journal of Bioscience and Bioengineering;2024-07

2. Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast;Fermentation;2024-02-29

3. Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential;Fermentation;2024-01-13

4. Important properties of lactic acid bacteria and their role in industry;Microbial Essentialism;2024

5. Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production;Journal of the American Society of Brewing Chemists;2023-06-20

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