Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer

In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data...

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Opis bibliograficzny

1. autor:	LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan
Format:	Artigo
Język:	Inglês
Wydane:	Editorial Department of China Brewing 2025-01-01
Seria:	Zhongguo niangzao
Hasła przedmiotowe:	consumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic
Dostęp online:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdf
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