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Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu Cover

Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu

Polish Journal of Microbiology
Volume 73 (2024): Issue 2 (June 2024)
By: Zhiqiang Ren,  Juan Xie,  Tuoxian Tang and  Zhiguo Huang  
Open Access
|Apr 2024

Authors

Zhiqiang Ren

renzhiqiang@suse.edu.cn

Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China

Juan Xie

Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China

Tuoxian Tang

Department of Biological Sciences, Virginia Tech, Blacksburg, USA

Zhiguo Huang

hzguo@suse.edu.cn

Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
DOI: https://doi.org/10.33073/pjm-2024-015 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
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Language: English
Page range: 167 - 176
Submitted on: Jan 4, 2024
|
Accepted on: Mar 13, 2024
|
Published on: Apr 28, 2024
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Sub-high temperature Daqu,
short-chain carboxylates,
yeast counting and isolation,
Chinese strong-aroma Baijiu
Related subjects:
Life sciences,
Microbiology and virology

© 2024 Zhiqiang Ren, Juan Xie, Tuoxian Tang, Zhiguo Huang, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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