Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation

Applied and Environmental Microbiology

Volumn 80, Issue 14, 2014, Pages 4450-4459

  Wu, Qun ^a   Ling, Jie ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; BACTERIOLOGY; FOOD PROCESSING; METABOLISM; REGRESSION ANALYSIS; YEAST;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; INOCULATED FERMENTATION; ISSATCHENKIA ORIENTALIS; MICROBIAL INTERACTIONS; PARTIAL LEAST-SQUARES REGRESSION; SOLID-STATE FERMENTATION; SPONTANEOUS FERMENTATION;

FERMENTATION;

BACTERIUM; FERMENTATION; INOCULATION; METABOLISM; METABOLITE; MICROBIAL ACTIVITY; YEAST;

CHINA;

CULTURE MEDIUM; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; BACILLUS; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; METABOLISM; MICROBIOLOGY; PICHIA; SACCHAROMYCES CEREVISIAE; SESAMUM; TASTE;

ALCOHOLIC BEVERAGES; BACILLUS; CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; PICHIA; SACCHAROMYCES CEREVISIAE; SESAMUM; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84903140827     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00905-14     Document Type: Article

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