Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of chinese maotai-flavor liquor

International Journal of Food Microbiology

Volumn 200, Issue , 2015, Pages 39-46

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

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese liquor; Filamentous fungi; Mixed culture fermentation; Simultaneous saccharification and fermentation; Yeast

Indexed keywords

SUGAR; ALCOHOL; FLAVORING AGENT;

ALCOHOLIC BEVERAGE; ARTICLE; ASPERGILLUS ORYZAE; COLONY FORMING UNIT; FERMENTATION; FLAVOR; FUNGAL METABOLISM; MAOTAI FLAVOR LIQUOR; NONHUMAN; SACCHARIFICATION; SACCHAROMYCES CEREVISIAE; CARBOHYDRATE METABOLISM; CHINA; COCULTURE; METABOLISM; MICROBIOLOGY; TASTE; YEAST;

ASPERGILLUS ORYZAE; FUNGI; SACCHAROMYCES CEREVISIAE;

ALCOHOLIC BEVERAGES; ASPERGILLUS ORYZAE; CARBOHYDRATE METABOLISM; CHINA; COCULTURE TECHNIQUES; ETHANOL; FERMENTATION; FLAVORING AGENTS; SACCHAROMYCES CEREVISIAE; TASTE; YEASTS;

EID: 84922448759     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.01.012     Document Type: Article

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