Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine-Reference-Cited by-同舟云学术

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Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

Published:2012-04 Issue:2 Volume:21 Page:419-424
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yoon Sung-Sik,Choi Ji-A,Kim Ki-Hwan,Song Tae-Suk,Park Young-Seo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0053-x.pdf

Reference35 articles.

1. Yang JY, Lee KH. Shelf-life and microbiological study of Sansung takju. Korean J. Food Sci. Technol. 28: 779–785 (1996)

2. Lee JK. Liquor History. Dahal Media, Seoul, Korea. p. 65 (2009)

3. Kim IH, Min BY, Lee SK. Effect of lysozyme and glycine on the makgeolli brewing process. J. Korean Agric. Chem. Soc. 18: 1678–1682 (1990)

4. Lee SR. Korean Fermentative Food. Ewha Woman’s University Press, Seoul, Korea. p. 205 (1986)

5. No WS. Zymurgy. Backsan Publishing, Seoul, Korea. pp. 319–320 (2007)

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