Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium-Reference-Cited by-同舟云学术

Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium

Published:2017-12 Issue:6 Volume:124 Page:653-659
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yuan Hua-Wei,Tan Li,Chen Hao,Sun Zhao-Yong,Tang Yue-Qin,Kida Kenji

Funder

Research Initiation Project of Yibin University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference20 articles.

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2. Development of a process for producing ethyl caproate- and ethyl lactate-rich rice shochu;Yuan;J. Inst. Brew.,2015

3. Behaviour of ethyl caproate during the production and distillation of ethyl caproate-rich rice shochu;Tan;J. Inst. Brew.,2016

4. In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation surry;Ye;Biosci. Biotechnol. Biochem.,2004

5. Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu;Seki;J. Agric. Food Chem.,2008

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