Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation-Reference-Cited by-同舟云学术

Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation

Published:2021-04 Issue: Volume:122 Page:107821
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhou Wanyi,Shu Qin,Zhang Xinglin,Chen Qihe

Funder

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

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3. Effects of yeast strains and raw materials on β-phenylethanol production in Chinese rice wines;Chen;China Brewing,2009

4. Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment;Chen;Food Control,2017

5. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;Journal of the Institute of Brewing,2010

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2. Reduced production of Ethyl Carbamate in wine by regulating the accumulation of arginine in Saccharomyces cerevisiae;Journal of Biotechnology;2024-04

3. Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine);Comprehensive Reviews in Food Science and Food Safety;2024-03

4. Advancements and Future Directions in Yellow Rice Wine Production Research;Fermentation;2024-01-04

5. Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine;Journal of the Science of Food and Agriculture;2023-09-07