Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
Jing Hao,
Haining Xu,
Pengfei Yan
et al.
Abstract:BACKGROUNDRice wine fermentation is limited by its long fermentation time, weak taste, and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW.RESULTSThe results showed that fixed frequency ultrasonic treatment (28 kHz, 45 W/L, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% a… Show more
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