Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation-Reference-Cited by-同舟云学术

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Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation

Published:2017-07-27 Issue:8 Volume:67 Page:553-565
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Liu Pulin,Xiong Xiaomao,Wang Shuang,Miao Lihong

Funder

Scientific Research Fund of Hubei Provincial Education

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/article/10.1007/s13213-017-1286-y/fulltext.html

Reference41 articles.

1. Barrajón N, Capece A, Arévalo-Villena M, Briones A, Romano P (2011) Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines. Food Microbiol 28(5):1080–1086

2. Caporaso JG, Kuczynski J, Stombaugh J et al (2010) QIIME allows analysis of high-throughput community sequencing data. Nat Methods 7(5):335–336

3. Chen Y, Li F, Guo J, Liu G, Guo X, Xiao D (2014) Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1. J Ind Microbiol 41(3):563–572

4. Ciani M, Comitini F (2011) Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking. Ann Microbiol 61(1):25–32

5. Ciani M, Maccarelli F (1997) Oenological properties of non-Saccharomyces yeasts associated with wine-making. Word J Microbiol Biotechnol 14(2):199–203

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