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Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture.
Ma, Rufei; Sui, Lu; Zhang, Jingsheng; Hu, Jinrong; Liu, Ping.
Afiliação
  • Ma R; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. 13007122065@163.com.
  • Sui L; Jilin Alcohol Research Institute Co., Ltd, Changchun 130000, China. shuofangssdd@163.com.
  • Zhang J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. huaxue@cau.edu.cn.
  • Hu J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. hujr@cau.edu.cn.
  • Liu P; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. liuping@cau.edu.cn.
Microorganisms ; 7(5)2019 May 25.
Article em En | MEDLINE | ID: mdl-31130618
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article