The microbial diversity of traditional spontaneously fermented lambic beer

PLoS ONE

Volumn 9, Issue 4, 2014, Pages

  Spitaels, Freek ^a   Wieme, Anneleen D ^a,b   Janssens, Maarten ^c   Aerts, Maarten ^a   Daniel, Heide Marie ^d   Van Landschoot, Anita ^b   De Vuyst, Luc ^c   Vandamme, Peter ^a  

^a GHENT UNIVERSITY   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^d UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; FUNGAL DNA; CULTURE MEDIUM;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BEER; BREWING; DEKKERA; DEKKERA BRUXELLENSIS; ENTEROBACTERIACEAE; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FUNGAL DETECTION; FUNGUS ISOLATION; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS; SACCHAROMYCES; SPECIES DISTRIBUTION; SPECIES DOMINANCE; YEAST; BELGIUM; CULTURE MEDIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; MASS SPECTROMETRY; MICROFLORA; MOLECULAR GENETICS;

BEER; BELGIUM; CULTURE MEDIA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; MICROBIOTA; MOLECULAR SEQUENCE DATA; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 84899704791     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0095384     Document Type: Article

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