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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

179 related items for PubMed ID: 35644105

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  • 2. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
    Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B.
    Int J Food Microbiol; 2021 Feb 02; 339():109030. PubMed ID: 33387813
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  • 5. Microbial diversity and metabolite composition of Belgian red-brown acidic ales.
    Snauwaert I, Roels SP, Van Nieuwerburgh F, Van Landschoot A, De Vuyst L, Vandamme P.
    Int J Food Microbiol; 2016 Mar 16; 221():1-11. PubMed ID: 26802571
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  • 6. Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.
    Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T.
    Front Microbiol; 2020 Mar 16; 11():279. PubMed ID: 32153550
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  • 13. Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer.
    Coelho E, Azevedo M, Teixeira JA, Tavares T, Oliveira JM, Domingues L.
    Food Chem; 2020 Apr 15; 323():126826. PubMed ID: 32335460
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  • 14. New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.
    Vermote L, De Roos J, Cnockaert M, Vandamme P, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2023 Jun 02; 394():110163. PubMed ID: 36913841
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  • 15. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP.
    J Agric Food Chem; 2024 Apr 10; 72(14):7618-7628. PubMed ID: 38538519
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  • 17. Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.
    Spitaels F, Van Kerrebroeck S, Wieme AD, Snauwaert I, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P.
    Food Microbiol; 2015 May 10; 47():1-11. PubMed ID: 25583332
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  • 18. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P.
    Int J Food Microbiol; 2018 Nov 02; 284():22-30. PubMed ID: 29990636
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  • 19. Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production.
    Dysvik A, La Rosa SL, Buffetto F, Liland KH, Myhrer KS, Rukke EO, Wicklund T, Westereng B.
    J Agric Food Chem; 2020 Jan 08; 68(1):301-314. PubMed ID: 31820631
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  • 20. Microbial Communities in Retail Draft Beers and the Biofilms They Produce.
    Bose N, Auvil DP, Moore EL, Moore SD.
    Microbiol Spectr; 2021 Dec 22; 9(3):e0140421. PubMed ID: 34935420
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