Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization

著录项

• 来源
  《FEMS Yeast Research》 |2018年第4期|共27页
• 作者

  Meier-Doernberg Tim; Kory Oliver Ingo; Jacob Fritz; Michel Maximilian; Hutzler Mathias;

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• 作者单位

  Tech Univ Munich Res Ctr Weihenstephan Brewing &

  Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

  Miho Inspekt Syst GmbH Obervellmarsche Str 12 D-334292 Ahnatal Germany;

  Tech Univ Munich Res Ctr Weihenstephan Brewing &

  Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

  Tech Univ Munich Res Ctr Weihenstephan Brewing &

  Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

  Tech Univ Munich Res Ctr Weihenstephan Brewing &

  Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 微生物学;
• 关键词

  Saccharomyces cerevisiae variety diastaticus; brewing; spoilage yeast; yeast characterization; super-attenuation; fermentation;

  机译：酿酒酵母菌酿酒酵母;酿造;腐败酵母;酵母表征;超衰减;发酵;