The effect of pitching rate on the production of higher alcohols by top-fermenting yeast in wheat beer fermentation

被引：0
|
作者：
Mengqi Wang
Zhongguan Sun
Yaping Wang
Zhiyang Wei
Bingxu Chen
Huadong Zhang
Xuewu Guo
Dongguang Xiao
机构：
[1] Tianjin University of Science and Technology,Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology
[2] Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process ControlChina,undefined
来源：
Annals of Microbiology | 2019年 / 69卷
关键词：
Top-fermenting; Higher alcohols; Pitching rate; Stationary phase; Cell viability; Amino acid metabolism;
D O I：
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学科分类号：
摘要：
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页码：713 / 726
页数：13
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