Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production-Reference-Cited by-同舟云学术

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Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

Published:2021-01 Issue: Volume:337 Page:108933
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wei Junlin,Du Hai,Zhang Hongxia,Nie Yao,Xu Yan

Funder

National Natural Science Foundation of China

National Key R&D Program of China

National First-class Discipline Program of Light Industry Technology and Engineering

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference58 articles.

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3. Enzymic properties of an alkaline chelator-resistant α-amylase from an alkaliphilic Bacillus sp. isolate L1711;Bernhardsdotter;Process Biochem.,2005

4. Trimmomatic: a flexible trimmer for Illumina sequence data;Bolger;Bioinformatics,2014

5. Evaluating novel fungal secretomes for efficient saccharification and fermentation of composite sugars derived from hydrolysate and molasses into ethanol;Brar;Bioresour. Technol.,2019

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1. Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu;Food Bioscience;2024-10

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3. Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu;Food Bioscience;2024-08

4. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing;Foods;2024-06-20

5. Reduced lactic acid strengthens microbial community stability and function during Jiang-flavour Baijiu fermentation;Food Bioscience;2024-06

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