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1 result for “Jujube Liquor”
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Research NotesOpen accessPhrase in the titleScreening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube LiquorXiaolei Guan, Yaqiong Liu, Yao Lu et al.The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Jul 2020 · 6,626 accessesView PDFCite