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

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

Increasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of Saccharomyces cerevisiae in co-fermentation with Lactobacillus species, which produc...

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Bibliographic Details
Main Authors: Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland, Kristine S. Myhrer, Hilde Marit Østlie, Gert De Rouck, Elling-Olav Rukke, Bjørge Westereng, Trude Wicklund
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-02-01
Series:Frontiers in Microbiology
Subjects:
sour beer
Lactobacillus
Saccharomyces cerevisiae
sensory analysis
mixed fermentation
lactic acid
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.00279/full

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https://www.frontiersin.org/article/10.3389/fmicb.2020.00279/full

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