2024/10/01 by Walter P. Pfliegler, Alexandra Imre, University Of Debrecen Biotechnology BSc Class Of +1
Agricultural and Biological Sciences · #Fermentation and Sensory Analysis
paper · doi:10.17912/micropub.biology.001381
openalex publication_date 2024/10/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/01
isolates in unrelated beer styles, later identified as diastatic and wine yeasts using phylogenomics. Isolates from traditional products thus may not represent the original fermentation. We believe that the interlinked nature of topics and the simple basis can elevate engagement and performance of students during such a class.