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Article

Lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort.

Systematic and applied microbiology - 1 Aug 1998

Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schleifer K H

Abstract excerpt

Some of the strains used for the biological acidification in breweries belong to L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis or L. fermentum. However, more recent studies showed that most strains isolated are physiologically different from the above mentioned species and were tentatively allocated to Lactobacillus amylovorus. Genotypic studies of 25 strains exclusively isolated from beer malts...

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PMID: 9779604
DOI: 10.1016/S0723-2020(98)80045-3

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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