Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production

Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-<i>Saccharomyces</i> yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing <i>Lachancea thermotolerans</i> MN477031 stra...

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Bibliographic Details
Main Authors: Marek Zdaniewicz, Paweł Satora, Aneta Pater, Sylwia Bogacz
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Biomolecules
Subjects:
beer
wort
fermentation
fan
yeast
<i>non-saccharomyces</i>
<i>lachancea thermotolerans</i>
Online Access:https://www.mdpi.com/2218-273X/10/2/256

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