Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 39, 2016, Pages 7385-7393

  Xia, Xiaole ^a   Zhang, Qingwen ^a   Zhang, Bin ^b   Zhang, Wuji ^a   Wang, Wu ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Nantong Baipu Chinese Rice Wine Co   (China)

Author keywords

biogenic amines; decarboxylation; industrial fermentation; Lactobacillus; principal component analysis; semidry Chinese rice wine

Indexed keywords

ACCIDENT PREVENTION; AMINES; AMINO ACIDS; CARBOXYLATION; FERMENTATION; LACTIC ACID; METABOLISM; WINE;

BIOGENIC AMINES; CHINESE RICE WINE; DECARBOXYLATION; INDUSTRIAL FERMENTATION; LACTOBACILLUS;

PRINCIPAL COMPONENT ANALYSIS;

ACID; ALCOHOL; ARGININE; BIOGENIC AMINE; LACTIC ACID; ORNITHINE; PUTRESCINE; SPERMIDINE; SPERMINE;

ANALYSIS; CHEMISTRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; ORYZA; WINE;

ACIDS; ARGININE; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FERMENTATION; LACTIC ACID; LACTOBACILLUS; ORNITHINE; ORYZA; PUTRESCINE; SPERMIDINE; SPERMINE; WINE;

EID: 84989810341     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01523     Document Type: Article

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