Isolation and aromatic-producing characteristics of yeasts from stacking fermented grains of sesame-flavor Baijiu
In order to explore the yeast resources in the production process of sesame-flavor (Zhimaxiangxing) Baijiu, the yeasts in stacking fermented grains were counted by WL solid medium. Using the fermented grains samples with a large number of viable yeasts as the separation source, the yeasts were isola...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-62.pdf |
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