Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-<i>Saccharomyces</i> yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing <i>Lachancea thermotolerans</i> MN477031 stra...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Biomolecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-273X/10/2/256 |