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A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing
ABSTRACT: Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance o...
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| Publicado en: | Appl Microbiol Biotechnol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Berlin Heidelberg
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7162825/ https://ncbi.nlm.nih.gov/pubmed/32170387 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00253-020-10531-0 |
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