The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
With the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor profiles in beer. There is a growing consumer deman...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2459819 |
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