ArticleBiomolecules2020
Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions.
Article in Biomolecules, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Simultaneous Production of Bioethanol and Monascus Pigments: a Strategy of Trace Element Supplementation for Monascus purpureus Fermentation.Applied biochemistry and biotechnology · 2026Article
- Development of a Quinoa-Based Fermentation Medium for Propagation ofInternational journal of microbiology · 2025Article
- Application of Non-Foods (Basel, Switzerland) · 2024Article
- Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine.Foods (Basel, Switzerland) · 2024Article
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Article
- Metabolomic Differences between Viable but Nonculturable and RecoveredFoods (Basel, Switzerland) · 2023Article
- Current advances for omics-guided process optimization of microbial manufacturing.Bioresources and bioprocessing · 2023Review
- Cost-Efficient Production of the Sphingan WL Gum by Sphingomonas sp. WG Using Molasses and Sucrose as the Carbon Sources.Marine biotechnology (New York, N.Y.) · 2023Article
- D-Lactic acid production from agricultural residues by membrane integrated continuous fermentation coupled with B vitamin supplementation.Biotechnology for biofuels and bioproducts · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of
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Registered trials
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