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Preparation of Korean rice wine with probiotic indigenous Saccharomyces cerevisiae and their fermentation properties

Crossref DOI link: https://doi.org/10.1007/s10068-025-02063-y

Published Online: 2026-01-12

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Khalid, Faiza https://orcid.org/0009-0006-6489-6426
Jin, Hao https://orcid.org/0009-0004-9763-0881
Lee, Eun-Gyo https://orcid.org/0009-0003-5286-6287
Cho, Sung-Ho https://orcid.org/0000-0002-9321-5283
Baik, Sang-Ho https://orcid.org/0000-0002-2942-1111
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Text and Data Mining valid from 2026-01-12

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Article History

Received: 3 September 2025

Revised: 25 November 2025

Accepted: 28 November 2025

First Online: 12 January 2026

Declarations

:

: The authors declare no conflict of interest in this work.