English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

rice alcohol, the dried traditional yeast, yeast Methods to produce rice alcohol by dried traditional yeast are unstable because the yeast system in dried traditional yeast has depended on nature and has not been controlled. In this study, a total of 15 different kinds of dried traditional yeast were prepared and screened. Each yeast strain was evaluated by analyzing its fermentation property and alcohol tolerance. There are 19 yeast strains were isolated and their growth conditions and ethanolproducing properties were examined. Results showed that three strains S1, BT, BL3 grew and produced ethanol at temperature 2830C, and pH 5-5.5. Especially, the high concentration ethanol tolerance ability of the three strains was at 8-18%. Our results showed that these strains were valuable microorganisms and could be utilized as a basis for further study of dried traditional yeast in traditional alcoholic beverages.

Screening yeast strains for alcohol fermentation from the dried traditional yeast