Blar i NOFIMA vitenarkiv på forfatter "Dysvik, Anna"
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Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude (Peer reviewed; Journal article, 2020)ncreasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of ... -
Pre-fermentation with lactic acid bacteria in sour beer production
Dysvik, Anna; Liland, Kristian Hovde; Myhrer, Kristine S.; Westereng, Bjørge; Rukke, Elling-Olav; de Rouck, Gert; Wicklund, Trude (Journal article; Peer reviewed, 2019) -
Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production
Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Hovde Liland, Kristian; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge (Journal article; Peer reviewed, 2019)