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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) FOOD MICROBIOLOGY. 49. p.23-32
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SEQUENCE-ANALYSIS, SP NOV., AAB, LAB, Yeasts, Spontaneous fermentation, MALDI-TOF MS, LACTIC-ACID BACTERIA, STRAINS, IDENTIFICATION, ASCOMYCETOUS YEASTS, HOUSEKEEPING GENES, RIBOSOMAL-RNA, STORAGE VATS, Lambic beer, POPULATIONS

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Citation

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Chicago
Spitaels, Freek, Anneleen Wieme, Maarten Janssens, Maarten Aerts, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2015. “The Microbial Diversity of an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.” Food Microbiology 49: 23–32.
APA
Spitaels, F., Wieme, A., Janssens, M., Aerts, M., Van Landschoot, A., De Vuyst, L., & Vandamme, P. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. FOOD MICROBIOLOGY, 49, 23–32.
Vancouver
1.
Spitaels F, Wieme A, Janssens M, Aerts M, Van Landschoot A, De Vuyst L, et al. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. FOOD MICROBIOLOGY. 2015;49:23–32.
MLA
Spitaels, Freek, Anneleen Wieme, Maarten Janssens, et al. “The Microbial Diversity of an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.” FOOD MICROBIOLOGY 49 (2015): 23–32. Print.
@article{5847409,
  author       = {Spitaels, Freek and Wieme, Anneleen and Janssens, Maarten and Aerts, Maarten and Van Landschoot, Anita and De Vuyst, Luc and Vandamme, Peter},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {SEQUENCE-ANALYSIS,SP NOV.,AAB,LAB,Yeasts,Spontaneous fermentation,MALDI-TOF MS,LACTIC-ACID BACTERIA,STRAINS,IDENTIFICATION,ASCOMYCETOUS YEASTS,HOUSEKEEPING GENES,RIBOSOMAL-RNA,STORAGE VATS,Lambic beer,POPULATIONS},
  language     = {eng},
  pages        = {23--32},
  title        = {The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation},
  url          = {http://dx.doi.org/10.1016/j.fm.2015.01.008},
  volume       = {49},
  year         = {2015},
}

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