Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Kor...

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Detalles Bibliográficos
Autores principales: Kim, Hye Ryun, Kim, Jae-Ho, Ahn, Byung Hak, Bai, Dong-Hoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4298839/
https://www.ncbi.nlm.nih.gov/pubmed/25606007
http://dx.doi.org/10.5941/MYCO.2014.42.4.353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4298839/
https://www.ncbi.nlm.nih.gov/pubmed/25606007
http://dx.doi.org/10.5941/MYCO.2014.42.4.353

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