Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas-Reference-Cited by-同舟云学术

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas

Published:2023-09-16 Issue:1 Volume:14 Page:
ISSN:2165-5979
Container-title:Bioengineered
language:en
Short-container-title:Bioengineered

Author:

Qu Chunyun¹²,Peng Liying¹,Fei Yongtao¹²,Liang Jinglong¹²,Bai Weidong¹²,Liu Gongliang¹²^ORCID

Affiliation:

1. College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China

2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Bioengineering,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/21655979.2023.2255423

Reference57 articles.

1. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

2. Basic flavor types and component characteristics of Chinese traditional liquors: A review

3. The brewing process and microbial diversity of strong flavour Chinese spirits: a review

4. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

5. Bioflavoring by non-conventional yeasts in sequential beer fermentations

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