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Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity
Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2007
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2849032/ https://ncbi.nlm.nih.gov/pubmed/20368948 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2007.1.4.260 |
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