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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...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Public Library of Science
2014
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| Gaiak: | |
| Sarrera elektronikoa: | 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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