Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5.
- Published in:
- Mycobiology, 2014, v. 42, n. 4, p. 353, doi. 10.5941/MYCO.2014.42.4.353
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- Publication type:
- Article
Works matching DE "MAKKOLLI"
Results: 15
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Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing.
- Published in:
- Mycobiology, 2014, v. 42, n. 4, p. 361, doi. 10.5941/MYCO.2014.42.4.361
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- Publication type:
- Article
3
Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli.
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- Mycobiology, 2013, v. 41, n. 3, p. 139, doi. 10.5941/MYCO.2013.41.3.139
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- Article
4
Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High β-Glucan Content and High Antihypertensive Activity, Respectively.
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- Mycobiology, 2012, v. 40, n. 2, p. 138, doi. 10.5941/MYCO.2012.40.2.138
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- Article
5
<b><i>ASPERGILLUS LUCHUENSIS</i></b><b>, AN INDUSTRIALLY IMPORTANT BLACK </b><b><i>ASPERGILLUS</i></b><b> IN EAST ASIA</b>
- Published in:
- PLoS ONE, 2013, v. 8, n. 5, p. 1, doi. 10.1371/journal.pone.0063769
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- Article
6
Utilization of Makgeolli Sludge Filtrate (MSF) as Low-Cost Substrate for Bacterial Cellulose Production by Gluconacetobacter xylinus.
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- Applied Biochemistry & Biotechnology, 2014, v. 172, n. 8, p. 3748, doi. 10.1007/s12010-014-0810-9
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- Article
7
Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2293, doi. 10.1002/fsn3.803
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- Article
8
Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 713
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- Article
9
The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 457, doi. 10.1002/jib.264
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- Article
10
Microbial community changes in Makgeolli during brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 304, doi. 10.1002/jib.227
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- Article
11
Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 5, p. 2093, doi. 10.1007/s00253-016-8042-2
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- Article
12
Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in RiceWine Using GC-MS.
- Published in:
- Molecules, 2017, v. 22, n. 4, p. 618, doi. 10.3390/molecules22040618
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- Article
13
Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine).
- Published in:
- Molecules, 2014, v. 19, n. 4, p. 5266, doi. 10.3390/molecules19045266
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- Publication type:
- Article
14
Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage.
- Published in:
- Molecules, 2013, v. 18, n. 5, p. 5317, doi. 10.3390/molecules18055317
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- Publication type:
- Article
15
Antioxidant Activity and Whitening Efficacy of Makgeolli Fractions.
- Published in:
- Journal of Digital Convergence, 2017, v. 15, n. 10, p. 571, doi. 10.14400/JDC.2017.15.10.571
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- Publication type:
- Article