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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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| Publicat a: | Appl Microbiol Biotechnol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Berlin Heidelberg
2020
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| Matèries: | |
| Accés en línia: | 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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