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Lorenzo C. Peyer

University College Cork

7

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158

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Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

2017 European Food Research and Technology
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Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers

2017 Journal of The American Society of Brewing Chemists
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Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria

2017 Journal of The Institute of Brewing
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Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

2016 Food Control
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Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

2016 Applied Microbiology and Biotechnology
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