We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
黄水的化学组分、微生物组成及综合利用研究进展.
- Authors
郭双海
- Abstract
Huangshui is the main by-product produced in the brewing process of strong-flavor(Nongxiangxing) Baijiu. It not only contains rich kinds of sugars, proteins, amino acids, tannins and pigments, various organic acids and aromatic substances, but also the long-term domesticated functional microorganisms such as Lactobacillus, Clostridium and Saccharomyces cerevisiae, which is a biomass derived resource with potential value-added ability. In this paper, the main chemical component and microbial composition of Huangshui were summarized, and the exploitation and utilization of Huangshui in blending Baijiu, brewing soy sauce and vinegar, and extracting bioactive polysaccharide were systematically reviewed, aiming to provide theoretical reference for the deep-level exploitation and utilization of Huangshui.
- Subjects
ORGANIC acids; AMINO acids; POLYSACCHARIDES; SOY sauce; SACCHAROMYCES cerevisiae; EXPLOITATION of humans; ENTEROTYPES; FLAVOR
- Publication
China Brewing, 2023, Vol 42, Issue 7, p25
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.07.005