The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of...

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Detalhes bibliográficos
Main Authors: Spitaels, Freek, Wieme, Anneleen D., Janssens, Maarten, Aerts, Maarten, Daniel, Heide-Marie, Van Landschoot, Anita, De Vuyst, Luc, Vandamme, Peter
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2014
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3991685/
https://ncbi.nlm.nih.gov/pubmed/24748344
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0095384
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