Document Detail

Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China.
MedLine Citation:
PMID:  21882006     Owner:  NLM     Status:  Publisher    
The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.
Peng Wu; Xiaoyun Xu; Yongxia Xu; Qingchan Chen; Siyi Pan
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-9-1
Journal Detail:
Title:  Current microbiology     Volume:  -     ISSN:  1432-0991     ISO Abbreviation:  -     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-9-1     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7808448     Medline TA:  Curr Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China.
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