64
Verstrepen KJ, Iserentant D, Malcorps P, Derdelinckx G, Dijck VP, Winderickx J, Pretorius IS
et al (2004) Glucose and sucrose: hazardous fast-food for industrial yeast? Trends Biotechnol
22(10):531–537
Walker GM, Hill AE (2016 Dec 20) Saccharomyces cerevisiae in the production of whisk(e)y.
Beverages 2(4): 38. Available from: https://doi.org/10.3390/beverages2040038
Wang HL (1984) Tofu and tempeh as potential protein sources in the Western diet. J Amer Oil
Chem Soc 61:528
Wang RZ, Du XX (1998) The production of Sufu in China. China Light Industry Press, Beijing
Wang HL, Fang SF (1986) History of Chinese fermented foods. In: Hesseltine CW, Wang HL (eds)
Indigenous fermented food of non-western origin. Cramer, Berlin, pp 23–35
Wiesel I, Rehm HJ, Bisping B (1997) Improvement of tempe fermentations by application of
mixed cultures consisting of Rhizopus sp. and bacterial strains. Appl Microbiol Biotechnol
47:218–225
Wisniewska P, Sliwinska M, Dymerski T, Wardencki W, Namiesnik J (2015) The analysis of
vodka: a review paper. Food Anal Methods 8(8):2000–2010
Yasuda M, Kobayashi A (1989) Preparation and characterization of Tofuyo (fermented soybean
curd). In: Ang HG, Nga ŽBH, Lim KK (eds) Proceedings of the 7th World Congress of Food
Science and Technology, Singapore, pp. 82–86
Yin LJ, Li LT, Liu HE, Saito M, Tatsumi E (2005) Effects of fermentation temperature on the
content and composition of isoflavones and B-glucosidase activity in sufu. Biosci Biotechnol
Biochem 69:267–272
Yokotsuka T (1983) Scale up of traditional fermentation technology. Korean J Appl Microbiol
Biotechnol 11:353–371
Zheng RY, Chen GQ (1990) Rhizopus microsporus var. tuberosus var. nov. Mycotaxon 69:181–186
R. Kumari et al.
Verstrepen KJ, Iserentant D, Malcorps P, Derdelinckx G, Dijck VP, Winderickx J, Pretorius IS
et al (2004) Glucose and sucrose: hazardous fast-food for industrial yeast? Trends Biotechnol
22(10):531–537
Walker GM, Hill AE (2016 Dec 20) Saccharomyces cerevisiae in the production of whisk(e)y.
Beverages 2(4): 38. Available from: https://doi.org/10.3390/beverages2040038
Wang HL (1984) Tofu and tempeh as potential protein sources in the Western diet. J Amer Oil
Chem Soc 61:528
Wang RZ, Du XX (1998) The production of Sufu in China. China Light Industry Press, Beijing
Wang HL, Fang SF (1986) History of Chinese fermented foods. In: Hesseltine CW, Wang HL (eds)
Indigenous fermented food of non-western origin. Cramer, Berlin, pp 23–35
Wiesel I, Rehm HJ, Bisping B (1997) Improvement of tempe fermentations by application of
mixed cultures consisting of Rhizopus sp. and bacterial strains. Appl Microbiol Biotechnol
47:218–225
Wisniewska P, Sliwinska M, Dymerski T, Wardencki W, Namiesnik J (2015) The analysis of
vodka: a review paper. Food Anal Methods 8(8):2000–2010
Yasuda M, Kobayashi A (1989) Preparation and characterization of Tofuyo (fermented soybean
curd). In: Ang HG, Nga ŽBH, Lim KK (eds) Proceedings of the 7th World Congress of Food
Science and Technology, Singapore, pp. 82–86
Yin LJ, Li LT, Liu HE, Saito M, Tatsumi E (2005) Effects of fermentation temperature on the
content and composition of isoflavones and B-glucosidase activity in sufu. Biosci Biotechnol
Biochem 69:267–272
Yokotsuka T (1983) Scale up of traditional fermentation technology. Korean J Appl Microbiol
Biotechnol 11:353–371
Zheng RY, Chen GQ (1990) Rhizopus microsporus var. tuberosus var. nov. Mycotaxon 69:181–186
R. Kumari et al.