Application of Fixed Frequency Ultrasound in the Cultivation of S. cerevisiae for Rice Wine Fermentation.

Jing HaoHaining XuPengfei YanMengyuan YangBenjamin Kumah Mintah Chunhua DaiRong ZhangHaile Ma Ronghai He

Published in: Journal of the science of food and agriculture (2024)

The results show that ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study can provide the theoretical and/or technological basis for the research and development of RW. This article is protected by copyright. All rights reserved.

Keyphrases

saccharomyces cerevisiae
lactic acid
magnetic resonance imaging
combination therapy
computed tomography