Study of a First Approach to the Controlled Fermentation for Lambic Beer Production
Non-<i>Saccharomyces</i> yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with <i>Saccharomyces</i>, and in spontaneous fermentation (lambi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/11/7/1681 |