Breeding of New <i>Saccharomyces cerevisiae</i> Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-<i>Xiaoqu</i> Baijiu Production-Reference-Cited by-同舟云学术

Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production

Published:2022-03-04 Issue:2 Volume:81 Page:233-241
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Chen Shenxi¹,Perez-Samper Gemma²³,Herrera-Malaver Beatriz²³,Zhu Liping¹,Liu Yuancai¹,Steensels Jan²³,Yang Qiang¹,Verstrepen Kevin J.²³

Affiliation:

1. Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd, Daye, Hubei, People’s Republic of China

2. Department M2S, CMPG Laborary for Genetics and Genomics, Leuven, Belgium

3. VIB Laboratory for Systems Biology, VIB-KU Leuven Center for Microbiology, Bio-Incubator, Leuven, Belgium

Funder

Hubei Provincial Key Research and Development Program

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2033608

Reference33 articles.

1. Baijiu (白酒), Chinese liquor: History, classification and manufacture

2. Effect of Fermentation Processing on the Flavor of Baijiu

3. Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies

4. Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu

5. Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

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