Comparison of Microbial Communities in the Fermentation Starter Used to Brew Xiaoqu Liquor

Journal of the Institute of Brewing - United States
doi 10.1002/jib.388
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Related search

Changes in Microbial Community During Fermentation of High-Temperature Daqu Used in the Production of Chinese ‘Baiyunbian’ Liquor

Journal of the Institute of Brewing
Food Science
2017English

Development of the Single Line Fermentation Liquor by the Process of Koji-Liquefaction Used High Polished Rice Bran

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2016English

Nutritional, Microbial, and Allergenic Changes During the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Nutrients
NutritionFood ScienceDietetics
2020English

Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation

Frontiers in Microbiology
Microbiology
2020English

Studies on Alcohol Fermentation of Sulfite Waste Liquor

Journal of the agricultural chemical society of Japan
1953English

Application of Starter Cultures to Table Olive Fermentation: An Overview on the Experimental Studies

Frontiers in Microbiology
Microbiology
2012English

Comparison of Microbial Communities in Swine Manure at Various Temperatures and Storage Times

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2018English

Monitoring Microbial Communities in the Marine Environment

Cytometry Part A
Forensic MedicinePathologyHistologyCell Biology
2019English

Locked Expansion Microscopy to in Situ Analyze Microbial Communities

Biophysical Journal
Biophysics
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy