Evaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation

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Evaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation

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wetenschappelijk artikel

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наукова стаття, опублікована в липні 2016

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Evaluationof the fermentative ...... ts for craft beer fermentation

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Evaluationof the fermentative ...... ts for craft beer fermentation

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Evaluationof the fermentative ...... ts for craft beer fermentation

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Evaluationof the fermentative ...... ts for craft beer fermentation

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Evaluationof the fermentative ...... ts for craft beer fermentation

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Evaluationof the fermentative ...... ts for craft beer fermentation

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P1476

Evaluationof the fermentative ...... ts for craft beer fermentation

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P2093

J. E. González-Ramírez

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M. Moscosa-Santillán

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S. Rosales-Mendoza

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W. D. Estela-Escalante

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P2860

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Diversity of Candida zemplinina strains from grapes and Italian wines.

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines.

Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis.

Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation.

The microbial diversity of traditional spontaneously fermented lambic beer.

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

The yeast Saccharomyces cerevisiae- the main character in beer brewing.

Flocculation in Saccharomyces cerevisiae: a review.

Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.

P304

530-535

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P31

scholarly article

P356

10.1002/JIB.354

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P433

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P478

122

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P577

2016-07-01T00:00:00Z

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