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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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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology
2002
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| Soggetti: | |
| Accesso online: | 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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