Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu.

Ma, Donglin; Liu, Shuangping; Liu, Haipo; Nan, Mujia; Xu, Yuezheng; Han, Xiao; Mao, Jian

Ma, Donglin; Liu, Shuangping; Liu, Haipo; Nan, Mujia; Xu, Yuezheng; Han, Xiao; Mao, Jian.

Afiliação

Ma D; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Liu S; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Liu H; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Zhejiang, China.
Nan M; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co. Ltd, Zhejiang, China.
Xu Y; Famous Wine Collection Committee, China Alcoholic Drinks Association, Beijing, China.
Han X; Basic Department, University of Tibetan Medicine, Lhasa, China.
Mao J; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co. Ltd, Zhejiang, China.

J Sci Food Agric ; 102(15): 7301-7312, 2022 Dec.

Article em En | MEDLINE | ID: mdl-35757866

Assuntos

Saccharopolyspora; Saccharopolyspora/metabolismo; Fermentação; Glucana 1,4-alfa-Glucosidase/metabolismo; Paladar

Palavras-chave

Huangjiu fermentation; Saccharopolyspora; bitterness; inoculated raw wheat Qu; response surface methodology

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Saccharopolyspora Idioma: En Revista: J Sci Food Agric Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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