共 33 条
Effects of co-fermentation of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine
被引:3
作者:

Cui, Rongrong
论文数: 0 引用数: 0
h-index: 0
机构:
Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Liu, Xueli
论文数: 0 引用数: 0
h-index: 0
机构:
Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Wang, Qifeng
论文数: 0 引用数: 0
h-index: 0
机构:
Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Wang, Shujia
论文数: 0 引用数: 0
h-index: 0
机构:
Ocean Univ China, Coll Food Sci & Engn, Hyde Coll, Qingdao, Shandong, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

He, Jing
论文数: 0 引用数: 0
h-index: 0
机构:
COFCO Oils Res & Dev Ctr, Tianjin, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Zhou, Shengli
论文数: 0 引用数: 0
h-index: 0
机构:
COFCO Oils Res & Dev Ctr, Tianjin, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Zhao, Guozhong
论文数: 0 引用数: 0
h-index: 0
机构:
Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

Yao, Yunping
论文数: 0 引用数: 0
h-index: 0
机构:
Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
机构:
[1] Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ,Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
[2] Ocean Univ China, Coll Food Sci & Engn, Hyde Coll, Qingdao, Shandong, Peoples R China
[3] COFCO Oils Res & Dev Ctr, Tianjin, Peoples R China
来源:
JSFA REPORTS
|
2024年
/
4卷
/
02期
基金:
中国国家自然科学基金;
关键词:
aromatic compound;
mixed fermentation;
non-saccharomyces yeast;
Rice wine;
Saccharomyces cerevisiae;
Zygosaccharomyces rouxii;
YEASTS;
VOLATILE;
SUGARS;
D O I:
10.1002/jsf2.167
中图分类号:
S [农业科学];
学科分类号:
09 ;
摘要:
Background: At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial Saccharomyces cerevisiae. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of Saccharomyces cerevisiae and non-Saccharomyces yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co-fermentation method of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae, thereby increasing the aroma complexity of rice wine. Results: According to the fermentation performance and gas chromatography-mass spectrometry (GC-MS) analysis, it was found that S. cerevisiae GJM and Z. rouxii SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single S. cerevisiae GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single S. cerevisiae GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher. Conclusion: These findings suggest that the co-fermentation of S. cerevisiae and high-yield ester Z. rouxii has the potential to enhance the quality and diversity of aroma in liquid rice wine.
引用
收藏
页码:78 / 91
页数:14
相关论文
共 33 条
[1]
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae
[J].
Bourbon-Melo, Nuno
;
Palma, Margarida
;
Rocha, Miguel Pinto
;
Ferreira, Antonio
;
Bronze, Maria Rosario
;
Elias, Hugo
;
Sa-Correia, Isabel
.
FOOD MICROBIOLOGY,
2021, 95

Bourbon-Melo, Nuno
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal
Univ Lisbon, Inst Super Tecn, Dept Bioengn, Av Rovisco Pais, P-1049001 Lisbon, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Palma, Margarida
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal
Univ Lisbon, Inst Super Tecn, Dept Bioengn, Av Rovisco Pais, P-1049001 Lisbon, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Rocha, Miguel Pinto
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal
Univ Lisbon, Inst Super Tecn, Dept Bioengn, Av Rovisco Pais, P-1049001 Lisbon, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Ferreira, Antonio
论文数: 0 引用数: 0
h-index: 0
机构:
Inst Biol Expt & Tecnol, iBET, Apartado 12, P-2780901 Oeiras, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Bronze, Maria Rosario
论文数: 0 引用数: 0
h-index: 0
机构:
Inst Biol Expt & Tecnol, iBET, Apartado 12, P-2780901 Oeiras, Portugal
Univ Lisbon, Fac Farm, iMED, Av Prof Gama Pinto, P-1649019 Lisbon, Portugal
Inst Tecnol Quim & Biol, ITQB, Av Republ, P-2780157 Oeiras, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Elias, Hugo
论文数: 0 引用数: 0
h-index: 0
机构:
DOur Flavours Cerveja Artesanal, Rua Cordeiros S-N, P-2640401 Achada, Mafra, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal

Sa-Correia, Isabel
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal
Univ Lisbon, Inst Super Tecn, Dept Bioengn, Av Rovisco Pais, P-1049001 Lisbon, Portugal Univ Lisbon, Inst Super Tecn, iBB Inst Bioengn & Biosci, Av Rovisco Pais, P-1049001 Lisbon, Portugal
[2]
Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters
[J].
Chen, Kai
;
Liu, Chang
;
Wang, Yingxiang
;
Wang, Zichen
;
Li, Fangkun
;
Ma, Liyan
;
Li, Jingming
.
FOOD RESEARCH INTERNATIONAL,
2021, 143

Chen, Kai
论文数: 0 引用数: 0
h-index: 0
机构:
China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Liu, Chang
论文数: 0 引用数: 0
h-index: 0
机构:
China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Wang, Yingxiang
论文数: 0 引用数: 0
h-index: 0
机构:
Sichuan Mehe Wine Ind Co Ltd, 551 Xiling Ave, Chengdu 611330, Sichuan, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Wang, Zichen
论文数: 0 引用数: 0
h-index: 0
机构:
China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Li, Fangkun
论文数: 0 引用数: 0
h-index: 0
机构:
Sichuan Mehe Wine Ind Co Ltd, 551 Xiling Ave, Chengdu 611330, Sichuan, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Ma, Liyan
论文数: 0 引用数: 0
h-index: 0
机构:
Minist Agr & Rural Affairs, Supervis Inspect & Testing Ctr Agr Prod Qual Beij, Beijing 100083, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China

Li, Jingming
论文数: 0 引用数: 0
h-index: 0
机构:
China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, 17 Tsinghua Dong Rd, Beijing 100083, Peoples R China
[3]
The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine
[J].
Chen, Shuang
;
Xu, Yan
.
JOURNAL OF THE INSTITUTE OF BREWING,
2010, 116 (02)
:190-196

Chen, Shuang
论文数: 0 引用数: 0
h-index: 0
机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China

Xu, Yan
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangnan Univ, State Key Lab Food Sci & Technol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China
[4]
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
[J].
Cubillos, Francisco A.
;
Gibson, Brian
;
Grijalva-Vallejos, Nubia
;
Krogerus, Kristoffer
;
Nikulin, Jarkko
.
YEAST,
2019, 36 (06)
:383-398

Cubillos, Francisco A.
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Santiago Chile, Fac Quim & Biol, Dept Biol, Santiago, Chile
Millennium Inst Integrat Biol iBio, Santiago, Chile Univ Santiago Chile, Fac Quim & Biol, Dept Biol, Santiago, Chile

Gibson, Brian
论文数: 0 引用数: 0
h-index: 0
机构:
VTT Tech Res Ctr Finland Ltd, Ind Biotechnol & Food Solut, Espoo, Finland Univ Santiago Chile, Fac Quim & Biol, Dept Biol, Santiago, Chile

Grijalva-Vallejos, Nubia
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Valencia, CSIC, Inst Integrat Syst Biol I2SysBio, Valencia, Spain Univ Santiago Chile, Fac Quim & Biol, Dept Biol, Santiago, Chile

Krogerus, Kristoffer
论文数: 0 引用数: 0
h-index: 0
机构:
VTT Tech Res Ctr Finland Ltd, Ind Biotechnol & Food Solut, Espoo, Finland
Aalto Univ, Sch Chem Technol, Dept Biotechnol & Chem Technol, Espoo, Finland Univ Santiago Chile, Fac Quim & Biol, Dept Biol, Santiago, Chile

论文数: 引用数:
h-index:
机构:
[5]
Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural
[J].
Deshavath, Narendra Naik
;
Mukherjee, Gourab
;
Goud, Vaibhav V.
;
Veeranki, Venkata Dasu
;
Sastri, Chivukula, V
.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,
2020, 156
:180-185

Deshavath, Narendra Naik
论文数: 0 引用数: 0
h-index: 0
机构:
Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India

Mukherjee, Gourab
论文数: 0 引用数: 0
h-index: 0
机构:
Indian Inst Technol Guwahati, Dept Chem, Gauhati 781039, Assam, India Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India

Goud, Vaibhav V.
论文数: 0 引用数: 0
h-index: 0
机构:
Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India
Indian Inst Technol Guwahati, Dept Chem Engn, Gauhati 781039, Assam, India Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India

Veeranki, Venkata Dasu
论文数: 0 引用数: 0
h-index: 0
机构:
Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India
Indian Inst Technol Guwahati, Dept Biosci & Bioengn, Gauhati 781039, Assam, India Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India

Sastri, Chivukula, V
论文数: 0 引用数: 0
h-index: 0
机构:
Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India
Indian Inst Technol Guwahati, Dept Chem, Gauhati 781039, Assam, India Indian Inst Technol Guwahati, Ctr Environm, Gauhati 781039, Assam, India
[6]
Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging
[J].
Díaz-Maroto, MC
;
Schneider, R
;
Baumes, R
.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
2005, 53 (09)
:3503-3509

Díaz-Maroto, MC
论文数: 0 引用数: 0
h-index: 0
机构: UCLM, Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain

Schneider, R
论文数: 0 引用数: 0
h-index: 0
机构: UCLM, Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain

Baumes, R
论文数: 0 引用数: 0
h-index: 0
机构: UCLM, Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain
[7]
Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
[J].
Escribano-Viana, Rock
;
Gonzalez-Arenzana, Lucia
;
Portu, Javier
;
Garijo, Patrocinio
;
Lopez-Alfaro, Isabel
;
Lopez, Rosa
;
Santamaria, Pilar
;
Rosa Gutierrez, Ana
.
FOOD RESEARCH INTERNATIONAL,
2018, 112
:17-24

Escribano-Viana, Rock
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Gonzalez-Arenzana, Lucia
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Portu, Javier
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Garijo, Patrocinio
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Lopez-Alfaro, Isabel
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Lopez, Rosa
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Santamaria, Pilar
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain

Rosa Gutierrez, Ana
论文数: 0 引用数: 0
h-index: 0
机构:
Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain Univ La Rioja, Gobierno La Rioja, CSIC, ICVV,Finca La Grajera, Ctra LO-20 Salida 13, Logrono 26071, Spain
[8]
Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae
[J].
Fan, Guangsen
;
Teng, Chao
;
Xu, Dai
;
Fu, Zhilei
;
Minhazul, Karim A. H. M.
;
Wu, Qiuhua
;
Liu, Pengxiao
;
Yang, Ran
;
Li, Xiuting
.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING,
2019, 128 (05)
:564-570

Fan, Guangsen
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China
BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Teng, Chao
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China
BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Xu, Dai
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Fu, Zhilei
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Minhazul, Karim A. H. M.
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Wu, Qiuhua
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Liu, Pengxiao
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Yang, Ran
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

Li, Xiuting
论文数: 0 引用数: 0
h-index: 0
机构:
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China
BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
[9]
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
[J].
Gao, Xianli
;
Zhao, Xue
;
Hu, Feng
;
Fu, Jiangyan
;
Zhang, Zhankai
;
Liu, Zhan
;
Wang, Bo
;
He, Ronghai
;
Ma, Haile
;
Ho, Chi-Tang
.
FOOD RESEARCH INTERNATIONAL,
2023, 173

Gao, Xianli
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Zhao, Xue
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Hu, Feng
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Meiweixian Flavoring Foods Co Ltd, 1 Chubang Rd, Zhongshan 5284012, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Fu, Jiangyan
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Meiweixian Flavoring Foods Co Ltd, 1 Chubang Rd, Zhongshan 5284012, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Zhang, Zhankai
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Liu, Zhan
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Meiweixian Flavoring Foods Co Ltd, 1 Chubang Rd, Zhongshan 5284012, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Wang, Bo
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

He, Ronghai
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Ma, Haile
论文数: 0 引用数: 0
h-index: 0
机构:
Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

Ho, Chi-Tang
论文数: 0 引用数: 0
h-index: 0
机构:
Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
[10]
Metabolic engineering of Saccharomyces cerevisiae: a key cell factory platform for future biorefineries
[J].
Hong, Kuk-Ki
;
Nielsen, Jens
.
CELLULAR AND MOLECULAR LIFE SCIENCES,
2012, 69 (16)
:2671-2690

Hong, Kuk-Ki
论文数: 0 引用数: 0
h-index: 0
机构:
Chalmers Univ Technol, Novo Nordisk Ctr Biosustainabil, Dept Chem & Biol Engn, S-41296 Gothenburg, Sweden
Biotechnol Res Inst, Seoul 157724, South Korea Chalmers Univ Technol, Novo Nordisk Ctr Biosustainabil, Dept Chem & Biol Engn, S-41296 Gothenburg, Sweden

Nielsen, Jens
论文数: 0 引用数: 0
h-index: 0
机构:
Chalmers Univ Technol, Novo Nordisk Ctr Biosustainabil, Dept Chem & Biol Engn, S-41296 Gothenburg, Sweden Chalmers Univ Technol, Novo Nordisk Ctr Biosustainabil, Dept Chem & Biol Engn, S-41296 Gothenburg, Sweden