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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Hlavní autoři: Spitaels, Freek, Wieme, Anneleen D., Janssens, Maarten, Aerts, Maarten, Daniel, Heide-Marie, Van Landschoot, Anita, De Vuyst, Luc, Vandamme, Peter
Médium: Artigo
Jazyk:Inglês
Vydáno: Public Library of Science 2014
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Research Article
On-line přístup: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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