The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation
Freek Spitaels(Ghent University), Peter Vandamme(Ghent University), Maarten Janssens(Vrije Universiteit Brussel), Anneleen D. Wieme(Ghent University), Anita Van Landschoot(Ghent University), Maarten Aerts(Ghent University), Luc De Vuyst(Vrije Universiteit Brussel)
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