Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
利用酿酒酵母和耐受酿造相关胁迫因素的乳酸杆菌进行共发酵,实现酸啤酒的可控快速生产。
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2020.00279
Dysvik, Anna; La Rosa, Sabina Leanti; Liland, Kristian Hovde; Myhrer, Kristine S; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude