"
Isolation of aromatic yeasts(non-Saccharomyces cerevisiae) from Korean traditional nuruks and identification of fermentation characteristics"
written by Choi Ji Ho, Soo Hwan Yeo, Ji-Hye Park, Han Seok Choi, Ji-Eun Gang, Soo In Kim, Seok Tae Jeong, So Ra Kim,
published by
Agricultural Sciences,
Vol.4 No.5B, 2013
has been cited by the following article(s):
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[1]
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Detection of spoilage‐causing yeasts and bacteria in tchapalo, the Ivorian traditional sorghum beer
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Letters in Applied …,
2022 |
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[2]
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Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
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Fermentation,
2021 |
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[3]
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Ability of yeast metabolic activity to reduce sugars and stabilize betalains in red beet juice
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Fermentation,
2021 |
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[4]
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Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS
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Journal of Agriculture and Food Research,
2020 |
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[5]
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Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi
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2017 |
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[6]
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Yeasts and Traditional Fermented Foods and Beverages
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2017 |
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[7]
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Importancia de las levaduras no-# Saccharomyces# durante la fermentacion de bebidas alcoholicas
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2015 |
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[8]
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Importancia de las levaduras no-Saccharomyces durante la fermentación de bebidas alcohólicas
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2015 |
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[9]
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Bioconversion of Platycodon Grandiflorum Saponins by the Platycodin D‐Converting Microorganism, Yeast Cyberlindnera Fabianii
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Journal of Food Biochemistry,
2015 |
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[10]
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Mycoflora dynamics analysis of Korean traditional wheat-based nuruk
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Journal of Microbiology,
2014 |
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[1]
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
Fermentation,
2021
DOI:10.3390/fermentation7030105
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[2]
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Mycoflora dynamics analysis of Korean traditional wheat-based nuruk
Journal of Microbiology,
2014
DOI:10.1007/s12275-014-4620-0
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