Optimization of enhanced fermentation process with <em>Pichia kudriavzevii</em> for light-flavor <em>Baijiu</em> production based on response surface method

doi:10.11882/j.issn.0254-5071.2024.08.032

Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method

ZHAO Gangguo, LI Xiaoxiao, ZHANG Jingjing, WANG Junyan, MA Jingjing, ZHEN Pan, JIA Liyan

China Brewing ›› 2024, Vol. 43 ›› Issue (8) : 224-229.

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China Brewing ›› 2024, Vol. 43 ›› Issue (8) : 224-229. DOI: 10.11882/j.issn.0254-5071.2024.08.032

Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(8): 224-229 https://doi.org/10.11882/j.issn.0254-5071.2024.08.032

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Received	Revised	Published
2023-12-06	2024-02-11	2024-08-25
Issue Date
2024-09-20

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