Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort. with two different concentrations of bitter compounds. and on the quality of the b... https://www.jmannino.com/special-deal-A-Magazine-Curated-By-Sacai-quick-pick/