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Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation

Qun Wu1, Jianchun Lin1, Kaixiang Cui1

  • 1The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, China.

Journal of Agricultural and Food Chemistry
|November 28, 2017
PubMed

Keywords:
Lysinibacillus sphaericusSaccharomyces cerevisiaeethanol fermentationethyl carbamatespontaneous food fermentationurea

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