Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains

Crauwels, SamSamCrauwelsVan Opstaele, FiliipFiliipVan OpstaeleJaskula-Goiris, BarbaraBarbaraJaskula-GoirisSteensels, JanJanSteenselsVerreth, ChristelChristelVerrethBosmans, LienLienBosmansPaulussen, CarolineCarolinePaulussenHerrera-Malaver, BeatrizBeatrizHerrera-Malaverde Jonge, RonnieRonniede JongeDe Clippeleer, JessikaJessikaDe ClippeleerMarchal, KathleenKathleenMarchalWillems, Kris A.Kris A.WillemsVerstrepen, Kevin J.Kevin J.VerstrepenAerts, GuidoGuidoAertsLievens, BartBartLievens2021-10-242021-10-242017-011567-1356https://imec-publications.be/handle/20.500.12860/28078Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strainsJournal articlehttps://academic.oup.com/femsyr/article-abstract/17/1/fow105/2670560/Fermentation-assays-reveal-differences-in-sugar?redirectedF