Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation-Reference-Cited by-同舟云学术

Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation

Published:2014-11-27 Issue:1 Volume:60 Page:85-91
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Wang H.Y.¹,Xu Y.¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi China

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions, the 111 Project

Jiangsu province ‘Collaborative Innovation Center for Advanced Industrial Fermentation' industry development programme

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12344/fullpdf

Reference27 articles.

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3. Determination of the microbial origin of geosmin in Chinese liquor;Du;J Agric Food Chem,2012

4. Community of environmental streptomyces related to geosmin development in Chinese liquors;Du;J Agric Food Chem,2013

5. Analysis on community composition and diversity of yeast isolated from Daqu;Hui;J Food Sci Biotechnol,2009

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