Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study
El desarrollo de la comunidad bacterial c̀ido-lc̀tica en una fermentacin̤ comercial de whisky de malta ocurre en tres fases amplias. Inicialmente, las bacterias fueron inhibidas por un crecimiento fuerte de levadura. Se detectaron en esta etapa, a travš de microscopa̕ fluorescente y microscopa̕ ele...
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| Other Authors: | , , |
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| Format: | Book |
| Language: | English |
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| Online Access: | Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study |
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