Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor-Reference-Cited by-同舟云学术

Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

Published:2015-05 Issue: Volume:200 Page:39-46
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wu Qun,Chen Bi,Xu Yan

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions

111 Project

Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference26 articles.

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2. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis;Fan;J. Agric. Food Chem.,2006

3. Microbial Interaction in Fermented Beverages;Farías,2010

4. Alcohol production from starch by mixed cultures of Aspergillus awamori and immobilized Saccharomyces cerevisiae at different agitation speeds;Farid;J. Basic Microbiol.,2002

5. Significance of microbial symbiotic coexistence in traditional fermentation;Furukawa;J. Biosci. Bioeng.,2013

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