A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains

LWT

Volumn 43, Issue 6, 2010, Pages 971-976

  Lin, Peng Hsiang ^a,b   Huang, Shu Yuan ^b   Mau, Jeng Leun ^a   Liou, Bo Kang ^b   Fang, Tony J ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Alcoholic fermentation; Ethanol tolerance; Lentinula edodes; Shiitake stipe

Indexed keywords

ALCOHOLIC BEVERAGES; CELL PROLIFERATION; ETHANOL; FERMENTATION; STRAIN RATE; SUGAR CANE; SUGAR INDUSTRY; YEAST;

ALCOHOLIC FERMENTATION; DISPOSABLES; ETHANOL PRODUCTION; ETHANOL TOLERANCE; LENTINULA EDODES; MUSHROOM INDUSTRY; NITROGEN SOURCES; SACCHAROMYCES; SHIITAKE STIPE; UTILIZATION RATES;

GLUCOSE;

BASIDIOMYCOTA; LENTINULA EDODES; SACCHAROMYCES;

EID: 77949569195     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.006     Document Type: Article

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