Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

Food Control

Volumn 53, Issue , 2015, Pages 1-8

  Kim, S A ^a   Yun, S J ^a   Jeon, S H ^a   Kim, N H ^a   Kim, H W ^a   Cho, T J ^a   Lee, S H ^b   Hwang, I G ^c   Rhee, M S ^a  

^a Korea University   (South Korea)

^b National Institute of Food and Drug Safety Evaluation   (South Korea)

^c National Institute of Food and Drug Safety Evaluation   (South Korea)

Author keywords

Bacillus cereus; Makgeolli; Microbial composition; Rice wine production; Turbid rice wine

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; TRITICUM AESTIVUM;

EID: 84921345308     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.01.002     Document Type: Article

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