{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12(4)"],"submitter":["Zhang B"],"pubmed_abstract":["Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed fermentation on the quality of distilled jujube liquor by comparing the performance of mixed fermentation between <i>S. cerevisiae</i>, <i>Pichia pastoris</i> and <i>Lactobacillus</i>. The results showed that there were significant differences in the quality of the jujube liquor between the combined strains. Moreover, <i>Lactobacillus</i> increased and <i>P. pastoris</i> reduced the total acid content. The results from an E-nose showed that the contents of methyl, alcohol, aldehyde, and ketone substances in the test bottle decreased significantly after decanting, while the contents of inorganic sulfide and organic sulfi"],"journal":["Foods (Basel, Switzerland)"],"pagination":["795"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9957257"],"repository":["biostudies-literature"],"pubmed_title":["Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description."],"pmcid":["PMC9957257"],"pubmed_authors":["Wei C","Zhang C","Zhang B","Lin L","Sun Z"],"additional_accession":[]},"is_claimable":false,"name":"Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description.","description":"Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed fermentation on the quality of distilled jujube liquor by comparing the performance of mixed fermentation between <i>S. cerevisiae</i>, <i>Pichia pastoris</i> and <i>Lactobacillus</i>. The results showed that there were significant differences in the quality of the jujube liquor between the combined strains. Moreover, <i>Lactobacillus</i> increased and <i>P. pastoris</i> reduced the total acid content. The results from an E-nose showed that the contents of methyl, alcohol, aldehyde, and ketone substances in the test bottle decreased significantly after decanting, while the contents of inorganic sulfide and organic sulfi","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Feb","modification":"2025-05-29T22:23:44.521Z","creation":"2024-11-09T13:16:09.497Z"},"accession":"S-EPMC9957257","cross_references":{"pubmed":["36832870"],"doi":["10.3390/foods12040795"]}}