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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:PeerJ
Hauptverfasser: Ferdouse, Jannatul, Yamamoto, Yuki, Taguchi, Seiga, Yoshizaki, Yumiko, Takamine, Kazunori, Kitagaki, Hiroshi
Format: Artigo
Sprache:Inglês
Veröffentlicht: PeerJ Inc. 2018
Schlagworte:
Agricultural Science
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge