Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar-Reference-Cited by-同舟云学术

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Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Published:2019-11 Issue: Volume:125 Page:108531
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jiang Yajun,Lv Xucong,Zhang Chong,Zheng Yimei,Zheng Baodong,Duan Xu,Tian Yuting

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Fujian Provincial Education Department Key Project

Fujian University New Century Excellent Talent Support Plan

Funds for Outstanding Young Scientific Talents of Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production;Andres-Barrao;Food Microbiology,2016

2. Effect of different carbon sources on bacterial nanocellulose production and structure using the low ph resistant strain Komagataeibacter medellinensis;Carlos;Materials,2017

3. Gluconacetobacter medellinensis sp. nov., cellulose- and non-cellulose-producing acetic acid bacteria isolated from vinegar;Castro;International Journal of Systematic and Evolutionary Microbiology,2013

4. Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method;Chen;Food Chemistry,2010

5. Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar;Chen;LWT- Food Science and Technology,2017

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