Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation
Author:
Affiliation:
1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, P. R. China
2. Nantong Baipu Chinese Rice Wine Co., Ltd., Nantong, 226500, P. R. China
Funder
State Administration of Foreign Experts Affairs
Ministry of Education of the People's Republic of China
Ministry of Science and Technology of the People's Republic of China
Science and Technology Support Program of Jiangsu Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01134
Reference44 articles.
1. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
2. Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry
3. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain
4. Biogenic amines: their importance in foods
5. A review: Current analytical methods for the determination of biogenic amines in foods
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