In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor

Applied and Environmental Microbiology

Volumn 80, Issue 12, 2014, Pages 3667-3676

  Kong, Yu ^a   Wu, Qun ^a   Zhang, Yan ^b   Xu, Yan ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b Chinese National Human Genome Center at Shanghai   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLISM; PROCESS CONTROL; REGRESSION ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

METABOLIC CHARACTERISTICS; METABOLIC PROFILES; PARTIAL LEAST-SQUARE REGRESSION; RIBOSOMAL DNA (RDNA); SOLID-STATE FERMENTATION; SPONTANEOUS FERMENTATION; VOLATILE COMPOUNDS; YEAST COMMUNITIES;

YEAST;

FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ANALYSIS; CEREAL; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; YEAST;

ALCOHOLIC BEVERAGES; EDIBLE GRAIN; FERMENTATION; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MOLECULAR SEQUENCE DATA; PHYLOGENY; VOLATILE ORGANIC COMPOUNDS; YEASTS;

EID: 84901314620     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.04219-13     Document Type: Article

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