Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing-Reference-Cited by-同舟云学术

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Published:2014-12 Issue:4 Volume:42 Page:361-367
ISSN:1229-8093
Container-title:Mycobiology
language:en
Short-container-title:Mycobiology

Author:

Kang Sun Hee¹,Kim Hye Ryun¹,Kim Jae Ho¹,Ahn Byung Hak¹,Kim Tae Wan¹,Kim Jang-Eun¹²

Affiliation:

1. Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 463-746, Korea

2. Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 305-350, Korea

Publisher

Informa UK Limited

Subject

Infectious Diseases,Microbiology

Link

https://www.tandfonline.com/doi/pdf/10.5941/MYCO.2014.42.4.361

Reference1 articles.

1. Ha CH. Preparation and analysis of yeast cell wall components, mannoproteins and β-glucan, from wild type and cell wall mutants, Saccharomyces cerevisiae [dissertation]. Seoul: Korea University; 2005.

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