Biological Acidification of a Mash Containing 20% Barley Using Lactobacillus Amylovorus FST 1.1: Its Effects on Wort and Beer Quality-Reference-Cited by-同舟云学术

Biological Acidification of a Mash Containing 20% Barley Using Lactobacillus Amylovorus FST 1.1: Its Effects on Wort and Beer Quality

Published:2005-06 Issue:3 Volume:63 Page:96-106
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:

Lowe Deirdre P.¹,Ulmer Helge M.¹,Barta Reinhold C.²,Goode Declan L.¹,Arendt Elke K.³

Affiliation:

1. Department of Food and Nutritional Sciences and National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland

2. Institute of Applied Microbiology, University of Agricultural Sciences, Vienna, Austria

3. Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-63-0096

Reference61 articles.

1. Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oats

2. Chemistry and Organization of Aleurone Cell Wall Components From Wheat and Barley

Cited by 7 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 two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers;Frontiers in Microbiology;2024-02-19

2. Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production;Applied Sciences;2019-08-08

3. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production;Journal of the Science of Food and Agriculture;2018-09-24

4. Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years;Fermentation;2018-07-04

5. Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction;Food Control;2015-05