Major Active Metabolite Characteristics of <i>Dendrobium officinale</i> Rice Wine Fermented by <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i> Cofermentation

Rice, supplemented with <i>Dendrobium officinale</i>, was subjected to cofermentation using <i>Saccharomyces cerevisiae</i> FBKL2.8022 (<i>Sc</i>) and <i>Wickerhamomyces anomalus</i> FBKL2.8023 (<i>Wa</i>). The alcohol content was determined with a biosensor, total sugars with the phenol–sulfuric ac...

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Detalles Bibliográficos

Principais autores:	Li Yao, Xueqin Shi, Hang Chen, Lin Zhang, Lanyan Cen, Lian Li, Yiyi Lv, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2023-06-01
Series:	Foods
Assuntos:	<i>Dendrobium officinale</i> cofermentation <i>Saccharomyces cerevisiae</i> <i>Wickerhamomyces anomalus</i> metabolites
Acceso en liña:	https://www.mdpi.com/2304-8158/12/12/2370
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