Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast-Reference-Cited by-同舟云学术

Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast

Published:2021-11-24 Issue:2 Volume:57 Page:1016-1025
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ma Chunlei¹^ORCID,Wang Jiwei¹,Chen Xiong¹,Li Xin¹,Li Pei²,Li Ku²,Xiong Jian²

Affiliation:

1. Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei Provincial Key Laboratory of Industrial Microbiology College of Bioengineering and Food Hubei University of Technology Wuhan 430068 P.R. China

2. Angel Yeast Co., Ltd Yichang 443000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15463

Reference39 articles.

1. High production of L-glutamic acid from date juice extracts by Corynebacterium glutamicum using fed-batch cultures: pulsed and continuous feeding modes

2. Flavour-active compounds in thermally treated yeast extracts

3. The behavior of umami components in thermally treated yeast extract

4. Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

5. Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

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