Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances pr...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:PeerJ
Hlavní autoři: Ferdouse, Jannatul, Yamamoto, Yuki, Taguchi, Seiga, Yoshizaki, Yumiko, Takamine, Kazunori, Kitagaki, Hiroshi
Médium: Artigo
Jazyk:Inglês
Vydáno: PeerJ Inc. 2018
Témata:
Agricultural Science
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5949206/
https://ncbi.nlm.nih.gov/pubmed/29761062
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.4768
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky