Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae

Published:2024-03-14 Issue:4 Volume:206 Page:
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Long Junming,Cai Jian,Gao Xiu,Wang Yu-Chen,Huang Xian-Min,Zhu Ling

Funder

College student innovation and entrepreneurship project

Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association

Yunnan Fundamental Research Projects

Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00203-024-03882-z.pdf

Reference55 articles.

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3. Bindon KA, Kassara S, Solomon M, Bartel C, Smith PA, Barker A, Curtin C (2019) Commercial Saccharomyces cerevisiae yeast strains significantly impact shiraz tannin and polysaccharide composition with implications for wine colour and astringency. Biomolecules 9:466

4. Carrasco P, Querol A, del Olmo M (2001) Analysis of the stress resistance of commercial wine yeast strains. Arch Microbiol 175:450–457

5. Chen YY, Shen W, Shi GY, Wang ZX (2011) Comparison of two molecular markers in yeast molecular identification. Sci Technol Food Ind 32:175–177

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