Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics-Reference-Cited by-同舟云学术

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Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics

Published:2018-01-31 Issue:2 Volume:76 Page:117-124
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:

Fan Guangsen¹²,Sun Baoguo¹²³,Xu Dai²,Teng Chao¹²,Fu Zhilei²,Du Yihua²,Li Xiuting¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China

2. School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China

3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2017.1396849

Reference40 articles.

1. Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation

2. Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries

3. Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

4. Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

5. Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

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1. Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid;Food Microbiology;2024-09

2. Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation;Journal of the American Society of Brewing Chemists;2024-06-27

3. Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine;Food Chemistry: X;2024-06

4. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas;Foods;2024-04-20

5. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods;Journal of Applied Microbiology;2024-04-01

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