Isolation of aromatic yeasts(non-&lt;i&gt;Saccharomyces&lt;/i&gt;&lt;i&gt;ce

Isolation of aromatic yeasts(non-<i>Saccharomyces</i><i>ce

来源 :农业科学(英文) | 被引量 : 0次 | 上传用户：gaccia_zhou

【摘要】

：

Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentati

【作者】

：

Choi Ji Ho Soo Hwan Yeo Ji-Hye

【机构】

：

Fermentation&,FoodProcessingDivision

【出处】

：

农业科学(英文)

【发表日期】

：

2013年5期

【关键词】

：

AROMATIC Yeast PICHIA sp. Yakju KOREAN TRADITIONAL Alcoholic Beverage Ethyl Capr

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Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentation agent, Nuruk, we have isolated 8 yeasts which produced rich aromatic compounds using YEPD ag

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Isolation of aromatic yeasts(non-<i>Saccharomyces</i><i>ce