Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making

Journal of Industrial Microbiology and Biotechnology

Volumn 42, Issue 12, 2015, Pages 1601-1608

  Meng, Xing ^a   Wu, Qun ^a   Wang, Li ^b   Wang, Diqiang ^b   Chen, Liangqiang ^b   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Technical Center of Maotai Co Ltd   (China)

Author keywords

Bacillus licheniformis; Ethanol; Flavor compounds; Maotai flavor liquor; Metabolic behavior; Saccharomyces cerevisiae

Indexed keywords

AROMATIC COMPOUND; ESTER; FATTY ACID; FLAVORING AGENT; TERPENE; ALCOHOL;

ALCOHOL PRODUCTION; ARTICLE; BACILLUS LICHENIFORMIS; BACTERIAL GROWTH; CELL COUNT; CELL VIABILITY; FERMENTATION; FLAVOR; FOOD QUALITY; FUNGAL METABOLISM; INOCULATION; LIQUID; LIQUID CULTURE; MIXED CELL CULTURE; NONHUMAN; ORGANISMAL INTERACTION; SACCHAROMYCES CEREVISIAE; ALCOHOLIC BEVERAGE; ANALYSIS; BACILLUS; BACTERIAL COUNT; COCULTURE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; ODOR; TASTE;

ALCOHOLIC BEVERAGES; BACILLUS; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; ESTERS; ETHANOL; FATTY ACIDS; FERMENTATION; FLAVORING AGENTS; ODORS; SACCHAROMYCES CEREVISIAE; TASTE; TERPENES;

EID: 84945458389     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-015-1647-0     Document Type: Article

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