Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity

(2018) Sorelle Dongmo Nsogning et al.   FOOD MICROBIOLOGY

Exploration of high-gravity fermentation to improve lactic acid bacteria performance and consumer's acceptance of malt wort-fermented beverages

(2018) Sorelle Dongmo Nsogning et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

(2018) Valery Ripari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The chemical profiling of fatty acids during the brewing process

(2018) Jana Olšovská et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

(2017) Sorelle Nsogning Dongmo et al.   FOOD CHEMISTRY

Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria

(2017) Lorenzo C. Peyer et al.   JOURNAL OF THE INSTITUTE OF BREWING

Microbial diversity and metabolite composition of Belgian red-brown acidic ales

(2016) Isabel Snauwaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolic strategies of beer spoilage lactic acid bacteria in beer

(2016) Andreas J. Geissler et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

(2016) Sorelle Nsogning Dongmo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in Organic Acids during Beer Fermentation

(2015) g Li et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Ion channels enable electrical communication in bacterial communities

(2015) Arthur Prindle et al.   NATURE

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

(2014) Johanan Espinosa-Ramírez et al.   JOURNAL OF CEREAL SCIENCE

Strategies for Reducing Succinic Acid Concentrations in Beer

(2014) Thomas Tyrell   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Recent advances in lactic acid production by microbial fermentation processes

(2013) Mohamed Ali Abdel-Rahman et al.   BIOTECHNOLOGY ADVANCES

Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations

(2012) Poreda Aleksander et al.   JOURNAL OF THE INSTITUTE OF BREWING

Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance

(2011) Raffaele De Nicola et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Structural and functional analysis of three β-glucosidases from bacterium Clostridium cellulovorans, fungus Trichoderma reesei and termite Neotermes koshunensis

(2010) Wen-Yih Jeng et al.   JOURNAL OF STRUCTURAL BIOLOGY

Development of a minimal growth medium for Lactobacillus plantarum

(2009) A. Wegkamp et al.   LETTERS IN APPLIED MICROBIOLOGY

Impact of pitching rate on yeast fermentation performance and beer flavour

(2008) P. J. Verbelen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Release and Evaporation of Volatiles during Boiling of Unhopped Wort

(2008) David P. De Schutter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY