BIOTECHNOLOGICAL ASPECTS OF SOUR BEER PRODUCTION
. The article presents a review of current biotechnological approaches to the production of sour beer styles, with a focus on the use of lactic acid bacteria (LAB) as a means of controlled acidification. Sour beer styles have gained wide popularity among consumers due to their vibrant flavor profile...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2024-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3146 |
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