<i>Lactobacillus gasseri</i> JM1 pre-acidification induced regulation in the flavor profile of beer processes.

Food Chem X · 2025 · PMC11814528 · PMID 39944286

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a decreasing trendno p-value reported

cerevisiae S-33 (ST and AT), there was a decreasing trend in the contents of both citric and malic acids ( Fig. 1 c and d).

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an increasing trendno p-value reported

The pH of SB decreased, while that of AB showed an increasing trend, probably related to the evaporation of some volatiles and water during boiling.

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