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- 01H3M6A14VGV9BHXQRNDRN4V95 classification C3.
- 01H3M6A14VGV9BHXQRNDRN4V95 date "2022".
- 01H3M6A14VGV9BHXQRNDRN4V95 language "eng".
- 01H3M6A14VGV9BHXQRNDRN4V95 type conference.
- 01H3M6A14VGV9BHXQRNDRN4V95 hasPart 01H3M8E0GWKNDFMJAHAP4DZA5E.pdf.
- 01H3M6A14VGV9BHXQRNDRN4V95 subject "Agriculture and Food Sciences".
- 01H3M6A14VGV9BHXQRNDRN4V95 subject "Biology and Life Sciences".
- 01H3M6A14VGV9BHXQRNDRN4V95 subject "Technology and Engineering".
- 01H3M6A14VGV9BHXQRNDRN4V95 presentedAt urn:uuid:7bf8fede-b16d-4866-a873-362d692fe35d.
- 01H3M6A14VGV9BHXQRNDRN4V95 abstract "The non-alcoholic and low alcohol beer (NABLAB) market has grown tremendously in recent years and is forecasted to keep growing. Therefore, interest in various NABLAB production techniques has also increased, such as the use of alternative yeasts that produce little to no ethanol during fermentation due to their inability to metabolize maltose. These alternative yeasts have been isolated from various natural niches such as fruits, and spontaneous fermentation products (e.g. kombucha, sourdough,…) and flower pollen, the latter of which has only been explored to a lesser extent. Moreover, no selection protocols have been published to determine the value of yeasts for NABLAB production. This study compiles an isolation and preliminary selection protocol to characterize wild yeasts and evaluate their usability in NABLAB brewing. 612 yeasts were collected from fruit, spontaneous fermentation, and flower pollen, cultivated, de-replicated via MALDI-TOF MS and identified by PCR analysis. Micro fermentations were conducted in microtiter plates to determine growth on different sugars (glucose, fructose, sucrose, maltose). Maltose-negative isolates were selected for further characterization.".
- 01H3M6A14VGV9BHXQRNDRN4V95 author 1734FE84-F0EE-11E1-A9DE-61C894A0A6B4.
- 01H3M6A14VGV9BHXQRNDRN4V95 author 19B8418E-F0EE-11E1-A9DE-61C894A0A6B4.
- 01H3M6A14VGV9BHXQRNDRN4V95 author 526B40FA-A6F4-11E7-8878-09B7AD28A064.
- 01H3M6A14VGV9BHXQRNDRN4V95 author A0C26278-5350-11E5-9A5E-1BFBB4D1D7B1.
- 01H3M6A14VGV9BHXQRNDRN4V95 author F43CDE2E-F0ED-11E1-A9DE-61C894A0A6B4.
- 01H3M6A14VGV9BHXQRNDRN4V95 dateCreated "2023-06-23T13:15:14Z".
- 01H3M6A14VGV9BHXQRNDRN4V95 dateModified "2024-10-29T16:13:45Z".
- 01H3M6A14VGV9BHXQRNDRN4V95 name "Isolation and preliminary characterisation of wild yeasts isolated from natural niches for non- and low alcoholic beer production".
- 01H3M6A14VGV9BHXQRNDRN4V95 pagination urn:uuid:b27d01e3-f713-4bc8-b576-5ee79264bc7a.
- 01H3M6A14VGV9BHXQRNDRN4V95 sameAs LU-01H3M6A14VGV9BHXQRNDRN4V95.
- 01H3M6A14VGV9BHXQRNDRN4V95 sourceOrganization urn:uuid:14eec01e-ec0e-44e2-b1b4-c2811569f230.
- 01H3M6A14VGV9BHXQRNDRN4V95 sourceOrganization urn:uuid:7331d0bd-16b0-4223-b8a5-2293f8d99d67.
- 01H3M6A14VGV9BHXQRNDRN4V95 type C3.