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Journal of the American Society of Brewing Chemists,
2023
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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001
European Food Research and Technology,
2023
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Contaminantes microbianos en cervezas artesanales embotelladas de la Patagonia andina argentina
Revista Argentina de Microbiología,
2023
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Development of microbial inspection for beer industry
Nippon Shokuhin Kagaku Kogaku Kaishi,
2023
DOI:10.3136/nskkk.NSKKK-D-22-00095
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A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus
Journal of Bioscience and Bioengineering,
2023
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A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer
Journal of the American Society of Brewing Chemists,
2023
DOI:10.1080/03610470.2022.2084327
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Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer
Journal of the American Society of Brewing Chemists,
2023
DOI:10.1080/03610470.2022.2093091
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Developments and characteristics of craft beer production processes
Food Bioscience,
2022
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Acidogenic Fermentation of Grape Marc with Sewage Sludge to Produce Volatile Fatty Acids
SSRN Electronic Journal ,
2022
DOI:10.2139/ssrn.4117183
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Biopreservation of beer: Potential and constraints
Biotechnology Advances,
2022
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Iron Enhances the Growth of the Genus Pectinatus in Beer
Journal of the American Society of Brewing Chemists,
2022
DOI:10.1080/03610470.2021.2019554
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The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production
Applied Sciences,
2022
DOI:10.3390/app12063047
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Developments and characteristics of craft beer production processes
Food Bioscience,
2022
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Biopreservation of beer: Potential and constraints
Biotechnology Advances,
2022
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[15]
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Contaminantes microbianos en cervezas artesanales embotelladas de la Patagonia andina argentina
Revista Argentina de Microbiología,
2022
DOI:10.1016/j.ram.2022.05.006
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[16]
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A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer
Journal of the American Society of Brewing Chemists,
2022
DOI:10.1080/03610470.2022.2084327
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[17]
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Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?
Frontiers in Microbiology,
2022
DOI:10.3389/fmicb.2022.957167
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[18]
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Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer
Journal of the American Society of Brewing Chemists,
2022
DOI:10.1080/03610470.2022.2093091
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[19]
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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001
European Food Research and Technology,
2022
DOI:10.1007/s00217-022-04139-z
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[20]
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Stuck or sluggish fermentations in home-made beers: Beyond the surface
International Journal of Food Microbiology,
2022
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Stuck or sluggish fermentations in home-made beers: Beyond the surface
International Journal of Food Microbiology,
2022
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Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
Trends in Food Science & Technology,
2021
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Mixed-Culture Metagenomics of the Microbes Making Sour Beer
Fermentation,
2021
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Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
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2021
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Sustainability through Management of Water, Process and Product Hygiene on Food and Beverage Sites
Journal of the American Society of Brewing Chemists,
2020
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