Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
- Alternative title
-
Mikrobiologische Biodiversität des traditionellen Beninesche-Sorghumbierstarter und mehrstufige Fermentation für Biersicherheit und Aromaverbesserung
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2018
- Classification
-
Technische Chemie
- Keyword
-
Sorghum
Beer
Fermentation
Biodiversity
Beninese
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2018
- Creator
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Tokpohozin, Sedjro Emile
- Contributor
-
Becker, Thomas
Vogel, Rudi F.
- URN
-
urn:nbn:de:bvb:91-diss-20181219-1453282-1-0
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2024, 10:10 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Tokpohozin, Sedjro Emile
- Becker, Thomas
- Vogel, Rudi F.
- Universitätsbibliothek der TU München
Time of origin
- 2018
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Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Distribution of virulence factors in <i>Enterococcus faecalis</i> and its adaption to conditions in the intestinal tract
Combination of bacteriophage lysins and high hydrostatic pressure for the inactivation of Listeria monocytogenes and Staphylococcus aureus
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Formation and structure of exopolysaccharides of meat starter cultures
Analysis of the interaction of gushing inducing hydrophobins with beer foam proteins
Lifestyle of beer spoiling lactic acid bacteria
Analytical characterization of natural polymers during mashing processes and its influence on the palate fullness of beer
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
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