高产乙醇酿酒酵母菌株的筛选及其对白酒固态发酵过程中微生物群落动态和风味的影响

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2024-06-27 DOI:10.1080/03610470.2024.2338999

Shuyuan Huang, Hui Qin, Changhao Yu, Mengyang Huang, Yuqing Che, Chong Ma, Shenghui Pu, Xiamin Huang, Caihong Shen, Jing Yu, Ping Song

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引用次数: 0

摘要

酿酒酵母能代谢糖类，产生乙醇和次级代谢产物，从而使中国传统蒸馏饮料白酒具有复杂的风味。该酵...

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Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation

Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The ye...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.