Feasibility of brewing Makgeolli using Pichia anomala Y197-13, a non-Saccharomyces cerevisiae

Journal of Microbiology and Biotechnology

Volumn 22, Issue 12, 2012, Pages 1749-1757

  Kim, Hye Ryun ^a,b   Kim, Jae Ho ^a   Bai, Dong Hoon ^b   Ahn, ByungHak ^a  

^a Korea Food Research Institute   (South Korea)

^b Dankook University   (South Korea)

Author keywords

Makgeolli; Nuruk; Pichia anomala; Wild yeast strain

Indexed keywords

ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LINOLEIC ACID ETHYL ESTER; OLEIC ACID ETHYL ESTER; PHENETHYL ALCOHOL;

ALCOHOLIC BEVERAGE; ARTICLE; BREWING; CARBONATED BEVERAGE; CONTROLLED STUDY; FEASIBILITY STUDY; FERMENTATION OPTIMIZATION; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; MAKGEOLLI; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYSICAL CHEMISTRY; PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE; TEMPERATURE MEASUREMENT; YEAST;

BIOTECHNOLOGY; CULTURE MEDIA; FEASIBILITY STUDIES; FERMENTATION; FOOD MICROBIOLOGY; PICHIA; VOLATILE ORGANIC COMPOUNDS; WINE;

PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE;

EID: 84871167007     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1210.10038     Document Type: Article

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