Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu-Reference-Cited by-同舟云学术

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Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu

Published:2013-03-15 Issue:1-2 Volume:119 Page:78-83
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Yan Zheng¹,Zheng Xiao-Wei²,Chen Jing-Yu¹,Han Jian-Shu³,Han Bei-Zong¹

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China

2. Laboratory of Food Microbiology; Wageningen University; P.O. Box 8129; 6700; EV; Wageningen; The Netherlands

3. Technology Centre; Shanxi Xinghuacun Fenjiu Distillery Co. Ltd.; Fenyang; 032205; China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.58/fullpdf

Reference23 articles.

1. Daqu - a traditional Chinese liquor fermentation starter;Zheng;J. Inst. Brew.,2011

2. Characterization of Fen-Daqu through multivariate statistical analysis of 1H NMR spectroscopic data;Le;J. Inst. Brew.,2012

3. Characterization of Chinese liquor starter, ‘Daqu’, by flavor type with 1H NMR-based nontargeted analysis;Wu;J. Agric. Food Chem.,2009

4. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry;Fan;Flavour Frag. J.,2006

5. Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor;Zhang;J. Inst. Brew.,2007

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