Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor-Reference-Cited by-同舟云学术

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Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

Published:2020-11 Issue: Volume:137 Page:109425
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Su Chang,Zhang Kai-Zheng^ORCID,Cao Xin-Zhi,Yang Jian-Gang

Funder

Development Plan for Scientific Innovation Team of Sichuan Provincial Universities

National Natural Science Foundation of China

Sichuan Province Science and Technology Support Plan

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Production of alcohol by Bacillus stearothermophilus;Atkinson;Biotechnology & Bioengineering,1975

2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010

3. Microbial diversity and physicochemical characteristics of the maotai-flavored liquor fermentation process;Dai;Journal of Nanoscience and Nanotechnology,2020

4. Changes in microbial diversity, physicochemical characteristics, and flavor substances during maotai-flavored liquor fermentation and their correlations;Dai;Journal of Biobased Materials and Bioenergy,2019

5. Changes in volatile compounds of Chinese Luzhou-Flavor liquor during the fermentation and distillation process;Ding;Journal of Food Science,2015

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2. Supplementation of Saccharomycopsis fibuligera nucleotides in soybean-based diets enhanced growth, intestinal health, and reduced inflammatory responses of turbot juveniles (Scophthalmus maximus L.);Aquaculture Reports;2024-08

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