Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach-Reference-Cited by-同舟云学术

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Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach

Published:2018-12 Issue: Volume:76 Page:11-20
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Li Rui-Yao,Zheng Xiao-Wei,Zhang Xin,Yan Zheng,Wang Xiao-Yong,Han Bei-Zhong

Funder

National Natural Science Foundation of China

Science-Technology Foundation of Beijing Municipal Commission of Education

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference47 articles.

1. Optimization of ethanol, citric acid, and α-amylase production from date wastes by strains of Saccharomyces cerevisiae, Aspergillus niger, and Candida guilliermondii;Acourene;J. Ind. Microbiol. Biotechnol.,2012

2. Variation of aromatic components in solid phase fermented grains during fermentation of Fen liquor;Cao;Food Sci.,2010

3. Amylase production by Saccharomycopsis fibuligera A11 in solid-state fermentation for hydrolysis of cassava starch;Chen;Appl. Biochem. Biotechnol.,2010

4. Saccharomycopsis fibuligera and its applications in biotechnology;Chi;Biotechnol. Adv.,2009

5. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread;Coda;Appl. Environ. Microbiol.,2011

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