Detection and Identification of Lactic Acid Bacteria in Semi-Finished Beer Products Using Molecular Techniques
Beer has been generally recognized as a microbiologically stable beverage. However, deviations in the brewing process may occur due to the activity of lactic acid bacteria (LAB). The growth of LAB during the brewing process implies a competition for nutrients with yeasts, causing decreased ethanol y...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/6/1/122 |