Mechanisms of production and control of acetate esters in yeasts-Reference-Cited by-同舟云学术

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Mechanisms of production and control of acetate esters in yeasts

Published:2023-10 Issue:4 Volume:136 Page:261-269
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yoshimoto Hiroyuki^ORCID,Bogaki Takayuki

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference71 articles.

1. Esters in beer;Engan;Brew. Dig.,1974

2. Flavour chemistry of beer. Part II: flavor and threshold of 239 aroma volatiles;Meilgaard;Master Brew. Assoc. Tech. Q.,1975

3. Beer composition: volatile substances;Engan,1981

4. Formation of ethyl acetate in fermentation with brewer's yeast III. Participation of coenzyme A;Nordström;J. Inst. Brew.,1962

5. Cell-free synthesis of ethyl acetate by extracts form Saccharomyces cerevisiae;Howard;J. Inst. Brew.,1976

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1. Effect of kuratsuki Bacillus and Priestia on Taste of Sake;Applied Microbiology;2024-01-15

2. Glazing Affects the Fermentation Process of Sake Brewed in Pottery;Foods;2023-12-29

3. Kuratsuki bacteria and sake making;Bioscience, Biotechnology, and Biochemistry;2023-10-13

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