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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer w...
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| Publicado en: | Biomolecules |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7072388/ https://ncbi.nlm.nih.gov/pubmed/32046171 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10020256 |
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