Effects of different drying methods on fermentation characteristics and viability of cold-adaptive yeast

Author:

Baek Seong Yeol,Mun Ji-Young,Yeo Soo-Hwan

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference18 articles.

1. Quality of Korean Yakju.;Lee;Korean J Microbiol Biotechnol,2011

2. Feasibility of Brewing Makgeolli using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae.;Kim;J. Microbiol. Biotechnol.,2012

3. Characterization of ethanol fermentation with wild type yeast strains.;Baek;Microb. Biotechnol.,2015

4. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.;Hong;Food Microbiol.,2013

5. Isolation and characterization of wild yeasts for improving liquor flavor and quality.;Baek;Microb. Biotechnol.,2015

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