Metabolic strategies of beer spoilage lactic acid bacteria in beer.

Abstract

Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage… (More)
DOI: 10.1016/j.ijfoodmicro.2015.08.016

Topics

  • Presentations referencing similar topics