Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer
In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|