Effect of Non- Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles.
Foods (Basel, Switzerland)
Ma Y, Liu L, Hu G, Wang S, Shan L, Chen J.
Publication Overview
Key findings, Countstar context, and access to the original paper.
2025
Bioprocessing
Immunology
Microbiology
No items found.
Key Finding
Chemometric analysis revealed that S. fibuligera G02 had a unique influence on beer aroma. This work provides useful insights into the non- Saccharomyces yeasts to reference the targeted improvement of beer aroma.
Countstar Connection
Countstar (model not specified) supported assessment of cell numbers in yeast samples during quality assessment in the 2025 Foods study.
