Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5-Reference-Cited by-同舟云学术

Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

Published:2014-12 Issue:4 Volume:42 Page:353-360
ISSN:1229-8093
Container-title:Mycobiology
language:en
Short-container-title:Mycobiology

Author:

Kim Hye Ryun¹,Kim Jae-Ho¹,Ahn Byung Hak¹,Bai Dong-Hoon²

Affiliation:

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

2. Department of Food Engineering, Dankook University, Cheonan 330-714, Korea

Publisher

Informa UK Limited

Subject

Infectious Diseases,Microbiology

Link

https://www.tandfonline.com/doi/pdf/10.5941/MYCO.2014.42.4.353

Reference1 articles.

1. Lee J. Quality characteristics flavor components of takju prepared by different raw materials [dissertation]. Seoul: Seoul Women’s University; 1982.

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of sediment and temperature on the long-term aging process of rice wine: Microbial and metabolic insights;Food Research International;2023-12

2. Integrated genomics and phenotype microarray analysis of Saccharomyces cerevisiae industrial strains for rice wine fermentation and recombinant protein production;Microbial Biotechnology;2023-10-13

3. The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process;Food Analytical Methods;2022-01-07

4. Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits;Food Science and Technology;2021-02-26

5. Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS;Molecules;2017-04-11