Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish-Reference-Cited by-同舟云学术

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Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish

Published:2024-01 Issue: Volume:192 Page:115725
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Pei^ORCID,Zhang Xiaojing,Zhang Zhiqing,Jiang Qixing,Yang Fang,Yu Peipei,Xia Wenshui,Liu Shaoquan

Publisher

Elsevier BV

Reference43 articles.

1. Functional characterization of enzymes forming volatile esters from strawberry and banana;Beekwilder;Plant Physiology,2004

2. Liquid sourdough fermentation: Industrial application perspectives;Carnevali;Food Microbiology,2007

3. Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon Blanc wines;Deed;Journal of Agricultural and Food Chemistry,2017

4. Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae;Domizio;Annals of Microbiology,2010

5. Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation;Domizio;International Journal of Food Microbiology,2011

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential;Fermentation;2024-09-12

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