Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of <i>Yakju</i>
<i>Yakju</i>, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented <i>yakju</i> can inhibit the growth of undesirable bacteria and is known for its unique flavor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/260 |