| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8843450 | Food Microbiology | 2018 | 31 Pages |
Abstract
The two beers were characterized by a low alcohol content (1.40% and 1.32% v/v) and by a low diacetyl production (5.04 and 5.20â¯Î¼g/L). However, the organoleptic characteristics of the beer obtained using M. gelida are more appreciated by the panelists, in comparison to the analogous produced with the commercial strain of S. ludwigii.
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Authors
Giovanni De Francesco, Ciro Sannino, Valeria Sileoni, Ombretta Marconi, Sara Filippucci, Giorgia Tasselli, Benedetta Turchetti,