Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
Non-<i>Saccharomyces</i> yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-<i>Saccharomyces</i> yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected <i>Saccharomy...
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| Auteurs principaux: | , , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2023-01-01
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| Collection: | Microorganisms |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2076-2607/11/2/316 |
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