Potential of non-Saccharomyces yeast to produce non-alcoholic beer.

Vastík, Peter; Rosenbergová, Zuzana; Furdíková, Katarína; Klempová, Tatiana; Sismis, Michal; Smogrovicová, Daniela

Vastík, Peter; Rosenbergová, Zuzana; Furdíková, Katarína; Klempová, Tatiana; Sismis, Michal; Smogrovicová, Daniela.

Afiliação

Vastík P; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.
Rosenbergová Z; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.
Furdíková K; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.
Klempová T; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.
Sismis M; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.
Smogrovicová D; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia.

FEMS Yeast Res ; 22(1)2022 08 30.

Article em En | MEDLINE | ID: mdl-35918186

Assuntos

Torulaspora; Vinho; Cerveja/análise; Fermentação; Saccharomycetales; Vinho/análise

Palavras-chave

fermentation; low-alcoholic beer; non-Saccharomyces yeast; non-alcoholic beer

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Torulaspora Idioma: En Revista: FEMS Yeast Res Assunto da revista: MICROBIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Eslováquia

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