The use and effects of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: A review

Journal of the Institute of Brewing

Volumn 110, Issue 3, 2004, Pages 163-180

  Lowe, Deirdre P ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biological acidification; Brewing; Fusarium; Lactic acid bacteria; Malting; Mycotoxins

Indexed keywords

BACTERIA; BREWERIES; FUNGI; METABOLISM; METABOLITES; ORGANIC ACIDS; TOXIC MATERIALS;

ANTIFUNGAL ACTIVITY; BREWING; MALTING; MYCOTOXINS;

FOOD PROCESSING;

ANIMALIA; BACTERIA (MICROORGANISMS); FUNGI; FUSARIUM;

EID: 5144223835     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2004.tb00199.x     Document Type: Review

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