Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Publication details

Journal : Frontiers in Microbiology , vol. 11 , p. 0 , 2020

Publisher : Frontiers Media S.A.

International Standard Numbers :
Printed : 1664-302X
Electronic : 1664-302X

Publication type : Academic article

Contributors : Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Svartebekk, Kristine Myhrer; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude

Issue : 279

Links :
ARKIV : hdl.handle.net/11250/2687960
DOI : doi.org/10.3389/fmicb.2020.002...