Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.

De Roos, J; Verce, M; Aerts, M; Vandamme, P; De Vuyst, L

De Roos, J; Verce, M; Aerts, M; Vandamme, P; De Vuyst, L.

Afiliación

De Roos J; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Verce M; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Aerts M; Laboratory for Microbiology, Ghent University, Ghent, Belgium.
Vandamme P; Laboratory for Microbiology, Ghent University, Ghent, Belgium.
De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium ldvuyst@vub.be.

Appl Environ Microbiol ; 84(7)2018 04 01.

Article en En | MEDLINE | ID: mdl-29352086

Asunto(s)

Ácido Acético/metabolismo; Acetobacter/metabolismo; Cerveza/microbiología; Gluconobacter/metabolismo; Fermentación; Microbiota

Palabras clave

MALDI-TOF MS; acetic acid bacteria; lambic beer fermentation; metabolite target analysis

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cerveza / Acetobacter / Ácido Acético / Gluconobacter Idioma: En Año: 2018 Tipo del documento: Article

Texto completo

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cerveza / Acetobacter / Ácido Acético / Gluconobacter Idioma: En Año: 2018 Tipo del documento: Article