Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role

Lignende værker

• The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production
  af: De Roos, J., et al.
  Udgivet: (2018)
• The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
  af: Spitaels, Freek, et al.
  Udgivet: (2014)
• Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species
  af: De Roos, Jonas, et al.
  Udgivet: (2018)
• Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production
  af: De Roos, Jonas, et al.
  Udgivet: (2020)
• Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana
  af: Camu, Nicholas, et al.
  Udgivet: (2008)