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Changes
→Effects on Mixed Fermentation
Studies looking at how ''Lactobacillus'' might impact more characterful strains of ''S. cerevisiae'', such as Belgian strains, have not been done yet.
<ref name="Ciosek_2019">[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.590 Sour beer production: impact of pitching sequence of yeast and lactic acid bacteria. Aneta Ciosek, Iga Rusiecka, Aleksander Poreda. 2019. DOI: https://doi.org/10.1002/jib.590.]</ref>
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