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

Title
Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale
Authors
Keywords
Sourdough, <em class=EmphasisTypeItalic >Saccharomyces cerevisiae</em>, Starter strains, Beer, Microsatellite analysis
Journal
Publisher
Springer Nature
Online
2014-11-14
DOI
10.1007/s10295-014-1525-1

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