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Food microbiology, v.70, 2018년, pp.76 - 84
Osburn, Kara (Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA) , Amaral, Justin (Mainiacal Brewing Company, Bangor, ME 04401, USA) , Metcalf, Sara R. (Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA) , Nickens, David M. (Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA) , Rogers, Cody M. (Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA) , Sausen, Christopher (Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA) , Caputo, Robert (Wild Pitch Yeast, Bloomington, IN 47405, USA) , Miller, Justin (Wild Pitch Yeast, Bloomington, IN 47405, USA) , Li, Hongde (Department of Biology, Indiana University, 1001 East Third Street, Bloomington, IN 47405, USA) , Tennessen, Jason M. , Bochman, Matthew L.
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Abstract In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced ...
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