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Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

机译：将酿酒酵母和乳酸菌共同接种对发酵酿酒泥丙烷-2-醇，乙醛和弱酸含量的影响

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Katarzyna Pielech-Przybylska; Maria Balcerek; Grzegorz Ciepielowski; Barbara Pacholczyk-Sienicka; Łukasz Albrecht; Urszula Dziekońska-Kubczak; Radosław Bonikowski; Piotr Patelski;
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1. Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8 [J] . Kuda Takashi, Kondo Saya, Usami Yoko, LWT-Food Science & Technology . 2016,第Null期

机译：发酵的米糠悬浮液与源自佐藤的酵母酿酒酵母Misaki-1和乳酸菌植物乳杆菌Sanriku-SU8一起降低鲑鱼鲨鱼肉中的氨含量
2. The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation [J] . Pielech-Przybylska Katarzyna, Balcerek Maria, Dziekonska-Kubczak Urszula, Molecules . 2019,第3期

机译：酿酒酵母酵母酵母和乳酸菌在使用淀粉释放的热压方法获得的Rye Mash发酵过程中从丙酮中形成2-丙酮的作用
3. Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine [J] . Sung-Sik Yoon, Ji-A Choi, Ki-Hwan Kim, Food Science and Biotechnology . 2012,第2期

机译：天然发酵韩国米酒中酿酒酵母与乳酸菌的种群及其潜在关联
4. Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom) [C] . Suttida Wittanalai, Keerati Tanruean, Phanida Mapoong Uttaradit Rajabhat University International Conference on Science and Technology . 2019

机译：NHAM Hed中分离的乳酸菌抑制大肠杆菌菌（发酵蘑菇）
5. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011

机译：使用非目标，全面的二维气相色谱-飞行时间质谱分析发酵黄瓜腐败的生化特性：乳酸菌对厌氧乳酸的利用。
6. Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol Acetaldehyde and Weak Acids in Fermented Distillery Mashes [O] . Katarzyna Pielech-Przybylska, Maria Balcerek, Grzegorz Ciepielowski, 2019

机译：酿酒酵母和乳酸菌共同接种对发酵酒糟中丙-2-醇乙醛和弱酸含量的影响
7. Kadar Laktosa, Total Bakteri Asam Laktatuddan Kadar Alkohol Kefir Susu Kambing dengan Kombinasi Starter Lactobacillus acidophilusuddan Saccharomyces cerevisiae. (Lactose Content, Total of Lactic Acid Bacteria and AlcoholudContent of Goat Milk Kefyr with Combination of Lactobacillus acidophilus and Saccharomycesudcerevisiae as starters) [O] . MALILUAN CLARENTINE 2010

机译：乳糖含量，总乳酸菌酸乳杆菌发酵剂与山羊乳牛乳气酒精含量和酿酒酵母。乳糖含量，乳酸菌和酒精的总量羊乳克菲尔与嗜酸乳杆菌和酵母菌的结合酿酒师）

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

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