Open access
Sep 2026
Effect of wort biological acidification by Limosilactobacillus fermentum isolated from malt on sour craft beer quality in Mexico
The aim of this study was to evaluate the effect of biologicalacidification using Sauergut produced by lactic acid bacteriaisolated from malt grain, on the physicochemical andsensory properties of sour craft beer. Three isolates wereobtained and characterized as Gram-positive, catalasenegative,and heterofermentative. T...
Paola Camacho Duran, Gonzalo Velazquez, E. Quintana et al.
· BIOtecnia · 0 citations