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Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study
The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2002
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| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC126549/ https://ncbi.nlm.nih.gov/pubmed/11772639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.1.297-305.2002 |
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