Detection and Identification of Lactic Acid Bacteria in Semi-Finished Beer Products Using Molecular Techniques

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...

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Bibliographic Details
Main Authors:	Georgios Tsekouras, Paschalitsa Tryfinopoulou, Efstathios Z. Panagou
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Biology and Life Sciences Forum
Subjects:	lager beer lactic acid bacteria yeasts <i>Lactobacillus brevis</i> <i>Lactobacillus backii</i> <i>Lactobacillus harbinensis</i>
Online Access:	https://www.mdpi.com/2673-9976/6/1/122

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