Navigating Yeast Selection for NABLAB Production: Comparative Study of Commercial Maltose- and Maltotriose-Negative Strains

Elia Myncke, Dana Vanderputten,David Laureys, Joren Huys, Johanna Schlich,Filip Van Opstaele, Joachim J. Schouteten,Jessika De Clippeleer

Food Chemistry（2025）

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Non-alcoholic beer,Low-alcohol beer,Maltose-negative yeasts,Non-Saccharomyces yeasts,Physicochemical characterization,Sensory evaluation

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