Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

Journal of Industrial Microbiology and Biotechnology

Volumn 42, Issue 1, 2015, Pages 85-92

  Marongiu, Antonella ^a   Zara, Giacomo ^a   Legras, Jean Luc ^b   Del Caro, Alessandra ^a   Mascia, Ilaria ^a   Fadda, Costantino ^a   Budroni, Marilena ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b SPO   (France)

Author keywords

Beer; Microsatellite analysis; Saccharomyces cerevisiae; Sourdough; Starter strains

Indexed keywords

AMYLASE; GLUCOSE; MALTOSE; MALTOTRIOSE; TREHALOSE; MICROSATELLITE DNA;

ARTICLE; ARTISANAL SOURDOUGH; BEER; BREAD; BREWING; CARBON SOURCE; CELL POPULATION; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; MOLECULAR TYPING; NONHUMAN; OPTICAL DENSITY; SACCHAROMYCES CEREVISIAE; SENSORY EVALUATION; CONSUMER ATTITUDE; FOOD CONTROL; GENE LOCUS; GENETICS; HUMAN; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PHYSICAL CHEMISTRY; TASTE; WINE;

BEER; BREAD; CONSUMER BEHAVIOR; FERMENTATION; FOOD MICROBIOLOGY; GENETIC LOCI; GLUCOSE; HUMANS; MALTOSE; MICROSATELLITE REPEATS; MYCOLOGICAL TYPING TECHNIQUES; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; TASTE; TREHALOSE; WINE;

EID: 84928197723     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-014-1525-1     Document Type: Article

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