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Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

Jing HaoHaining XuPengfei YanMengyuan YangBenjamin Kumah MintahChunhua DaiRong ZhangHaile MaRonghai He
Published in: Journal of the science of food and agriculture (2024)
Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.
Keyphrases
  • saccharomyces cerevisiae
  • magnetic resonance imaging
  • computed tomography
  • lactic acid
  • combination therapy
  • replacement therapy
  • smoking cessation