Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

International Journal of Food Microbiology

Volumn 166, Issue 2, 2013, Pages 323-330

  Wu, Qun ^a   Chen, Liangqiang ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese liquor; Diversity; Solid state fermentation; Yeast community

Indexed keywords

ALCOHOL PRODUCTION; ALCOHOLIC BEVERAGE; ARTICLE; CHINA; COMMUNITY STRUCTURE; FUNGAL COMMUNITY; NONHUMAN; PICHIA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; SOLID STATE FERMENTATION; SUGAR INTAKE; TEMPERATURE; YEAST; ZYGOSACCHAROMYCES;

PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; ZYGOSACCHAROMYCES BAILII;

EID: 84883014660     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.07.003     Document Type: Article

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