Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
Laura Nyhan, Aylin W. Sahin, Elke K. Arendt
Topics & Concepts
FermentationFood scienceLactobacillus plantarumYeastSaccharomycesLactic acidChemistryAromaSugarSaccharomyces cerevisiaeFree amino nitrogenFlavourGlycerolBiologyBacteriaBiochemistryGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesProbiotics and Fermented Foods