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Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (90%) while overall sugar reduction was 25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results s
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