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Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing.
Food Microbiol. 2021 Apr;94:103629. doi: 10.1016/j.fm.2020.103629. Epub 2020 Aug 23.
Food Microbiol. 2021.
PMID: 33279061
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
Cubillos FA, Gibson B, Grijalva-Vallejos N, Krogerus K, Nikulin J.
Cubillos FA, et al. Among authors: nikulin j.
Yeast. 2019 Jun;36(6):383-398. doi: 10.1002/yea.3380. Epub 2019 Feb 11.
Yeast. 2019.
PMID: 30698853
Review.
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Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation.
Nikulin J, Krogerus K, Gibson B.
Nikulin J, et al.
Yeast. 2018 Jan;35(1):113-127. doi: 10.1002/yea.3246. Epub 2017 Aug 30.
Yeast. 2018.
PMID: 28755430
Free PMC article.
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