Multi-Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae.

Ai, Jing; Li, Ai-Li; Su, Ben-Xian; Meng, Xiang-Chen

Ai, Jing; Li, Ai-Li; Su, Ben-Xian; Meng, Xiang-Chen.

Affiliation

Ai J; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.
Li AL; Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.
Su BX; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.
Meng XC; Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China.

J Food Sci ; 80(6): M1259-65, 2015 Jun.

Article in En | MEDLINE | ID: mdl-25962443

Subject(s)

Beverages/analysis; Edible Grain; Fermentation; Food Microbiology; Lactobacillus helveticus/metabolism; Saccharomyces cerevisiae/metabolism; Taste; Acids/metabolism; Amino Acids/analysis; Beverages/microbiology; Bioreactors; Edible Grain/chemistry; Edible Grain/microbiology; Ethanol/analysis; Humans; Hydrogen-Ion Concentration; Odorants; Oryza; Temperature; Zea mays

Key words

Cereal; Lactobacillus helveticus; Saccharomyces cerevisiae; fermented beverage

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saccharomyces cerevisiae / Taste / Beverages / Edible Grain / Lactobacillus helveticus / Fermentation / Food Microbiology Limits: Humans Language: En Journal: J Food Sci Year: 2015 Document type: Article Affiliation country: China Country of publication: United States

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