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Canıl İSKAKOVA
Kubat KEMELOVFaculty / Institute [1]
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Screening a Bozo Starter Culture for Potential Application in Beer Fermentation
Canıl İSKAKOVA | Kubat KEMELOV
Article | 2019 | Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 )
The aim of this study was to identify yeast strains and hop-tolerant lactic acid bacteria from Bozo, a traditional Kyrgyz-fermented beverage that has been described as a predecessor of today
