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

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.

1. Japan Sake and Shochu Makers Association, Taxation output of single distilled shochu, http://www.honkakushochu-awamori.jp/pdf/about/definition.pdf. Japan Sake and Shochu Makers Association, Tokyo (last accessed March 2017).

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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