Spoilage yeasts, wild yeasts, foreign yeasts
Overview | This article is an abridged version of the scientific paper “Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review” which appeared in BrewingScience in 2012 [13]. At the time, the article provided a summary of the latest findings on the subject of harmful spoilage yeasts and wild yeasts and still serves as a reference in the event that problems are encountered with these microorganisms.
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