A5102811563- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- GABA and Rice Research
- Horticultural and Viticultural Research
- Microbial Metabolism and Applications
- Fungal and yeast genetics research
- Biochemical and biochemical processes
Jiangnan University
2004-2023
A non-linear kinetic model to predict the consumption of different sugars (glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with Saccharomyces cerevisiae strain CCTCC M201022 is proposed. This was used sugar utilization by this beginning at various initial concentrations. After observation experimental data, based on logistic equation growth, growth-associated production ethanol lag time, for biomass formation maintenance, developed. fitting, parameters...
Summary The combined use of non‐ Saccharomyces yeasts and cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics Mijiu (a traditional rice wine China). In this study, we investigated effects fermentation, including simultaneous sequential inoculation typical yeast strains ( Saccharomycopsis fibuligera ; Candida glabrata ) an S. strain on process volatile compounds . results showed that rate was improved by different However, increase...