Application of unconventional microorganisms for the production of non-alcoholic beer
Non-alcoholic beer (NAB) is one of the rapidly expanding segments of the beer market, yet many products still suffer from wort-like sweetness, thin body, and muted hop–yeast complexity. These quality gaps arise because conventional approaches, such as limited fermentation with Saccharomyces or physi...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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Frontiers Media S.A.
2026-05-01
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| Edice: | Frontiers in Microbiology |
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| On-line přístup: | https://www.frontiersin.org/articles/10.3389/fmicb.2026.1830878/full |
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