Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju-Reference-Cited by-同舟云学术

Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju

Published:2016-10 Issue:5 Volume:23 Page:666-672
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Seo Dong-Jun,Yeo Soo-Hwan,Mun Ji-Young,Baek Seong Yeol

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.5.666

Reference29 articles.

1. Huh CK Lee JW Kim YD 2013 Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars. Korean J Food Preserv 20 365 371 10.11002/kjfp.2013.20.3.365

2. Kim MJ Kim BH Han JK Lee SY Kim KS 2011 Analysis of quality properties and fermentative microbial profiles of Takju and Yakju brewed with or without steaming process. J Food Hyg Safety 26 64 69

3. Bae SM Lee YH Lee MK Kang SA Cheongand C 2008 Effects of traditional Nuruk ration yeast on the fermentation and quality of Yakju. J East Asian Soc Dietary Life 18 41 48

4. Pires EJ Teixeira JA Branyik T Vicente AA 2014 Yeast: the soul of beer’s aroma-a review of flavour-active esters and higher alcohols produced by brewing yeast. Appl Microbiol Biotechnol 98 1937 1949

5. Beltran G Rozes N Mas A Guillamon JM 2007 Effect of low-temperature fermentation on yeast nitrogen metabolism. World J Microbiol Biotechnol 23 809 815 10.1007/s11274-006-9302-6

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