Novel Non-<i>Cerevisiae</i> <i>Saccharomyces</i> Yeast Species Used in Beer and Alcoholic Beverage Fermentations
A great deal of research in the alcoholic beverage industry was done on non-<i>Saccharomyces</i> yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/4/116 |