Isolation and Characterization of Wild Yeasts for Improving Liquor Flavor and Quality-Reference-Cited by-同舟云学术

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Isolation and Characterization of Wild Yeasts for Improving Liquor Flavor and Quality

Published:2015-03-28 Issue:1 Volume:43 Page:56-64
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiology and Biotechnology Letters

Author:

Baek Seong Yeol,Lee You Jung,Kim Jae Hyun,Yeo Soo-Hwan

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

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. Effect of Protectants and Fermentative Properties of Saccharomyces cerevisiae JBCC-95 Isolated from Makgeolli after Freeze Drying;Journal of the Korean Society of Food Science and Nutrition;2023-05-31

2. Analysis and enhancement of the ethanol resistance of Pichia kudriavzevii N77-4, a strain newly isolated from the Korean traditional fermentation starter Nuruk, for improved fermentation performance;Journal of Physics: Conference Series;2019-07-01

3. Analysis and Improvement of Ethanol Resistance and Fermentation of <i>Pichia kudriavzevii</i> N77-4 Isolated from the Korean Traditional Fermentation Starter <i>Nuruk</i>;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2019

4. Overexpression of PkINO1 improves ethanol resistance of Pichia kudriavzevii N77-4 isolated from the Korean traditional fermentation starter nuruk;Journal of Bioscience and Bioengineering;2018-12

5. Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea;Korean Journal of Food Preservation;2017-12

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