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Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? [PDF]
Frontiers in Microbiology, 2022 Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage ...
Arne Bouchez, Luc De Vuyst
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The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity [PDF]
Foods, 2021 The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn.
Lucia Blšáková +4 more
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Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production [PDF]
Frontiers in Microbiology, 2020 Lambic beer production processes are characterized by a temporal succession of well-adapted microbial species. Temporal metagenomic analysis of a Belgian, traditional, lambic beer production process, which was examined microbiologically and ...
Jonas De Roos +3 more
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Glycosylation Remodeling and Thermal Denaturation Dictate the Functional Diversification of Protein Z [PDF]
FoodsProtein Z (PZ) derived from barley malt has been identified as one of the key proteins contributing to foam stability. Recently, PZ was also recognized as an effective carrier, a functionality attributed to its serpin-like activities.
Jianyu Yang +5 more
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Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
Microorganisms, 2023 There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The
Vogar Leonel Nieto-Sarabia +7 more
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Beer and beer industry in Slovakia [PDF]
Ekonomika Poljoprivrede (1979), 2018 Tradition of beer industry in Slovakia takes origin in 19th century, when production of beer primarily appeared in this country. Slovaks love beer, which is confirmed by gradually increasing number of beer producing facilities.
Dudić Branislav +4 more
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Spoilage yeasts in beer and beer products
Current Opinion in Food Science, 2022 Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast.
Suiker, Inge M., Wösten, Han A.B.
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Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
Beverages, 2023 The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria.
Vanesa Postigo +2 more
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Journal of Applied Veterinary Science and Technology, 2022 Background: In the maintenance of dairy cows, feed must be considered because it can affect the productivity of dairy cows, including milk production and quality.
Dewi Setiyoningsih +3 more
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An update to the La Tène plant economy in northern Serbia [PDF]
Ratarstvo i Povrtarstvo, 2021 The archaeobotanical research of the macrobiotic remains from archaeological sites provides a valuable insight into the plant economy of the continental Celtic (Gaulish or Galatian) tribe of Scordisci, which lived around the rivers of Sava, Drava and ...
Medović Aleksandar +2 more
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