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益生菌悖论：在高啤酒花酸啤酒中茁壮成长

IF 1.3 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Journal of the American Society of Brewing Chemists Pub Date : 2024-06-28 DOI:10.1080/03610470.2024.2350108
Marcos Edgar Herkenhoff
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引用次数: 0

摘要

全球精酿啤酒市场正在大幅增长，其中酸啤酒尤其受到关注。这些独特的啤酒是由乳酸菌通过乳酸发酵产生的。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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The Probiotic Paradox: Thriving in High-Hopped Sour Beer
The global craft beer market is witnessing substantial growth, with a particular spotlight on sour beers. These unique brews are created through lactic fermentation initiated by lactic acid bacteri...
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来源期刊
Journal of the American Society of Brewing Chemists
Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物
CiteScore
4.00
自引率
20.00%
发文量
41
审稿时长
3 months
期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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