Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

By N. Dung, F. Rombouts, M. Nout. 2007

95 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/4e28ebbecdc53a286de5577acdd853392bf72cd0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. J. Tamang

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…Weissella paramesenteroides); amylase-producing bacilli (Bacillus subtilis, B. circulans, B. amyloliquefaciens, B. sporothermodurans); and acetic acid bacteria (Acetobacter orientalis, A. pasteurianus) is present inmen, a starter culture of Vietnam (Dung et al., 2006, 2007; Thanh et al., 2008).”