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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| Главные авторы: | , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2023-01-01
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| Серии: | Microorganisms |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-2607/11/2/316 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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