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Updated: Jul 19, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Published on: December 1, 2023

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需要或不需要:在酒中对酵母维生素的要求

Marie Sarah Evers1, Louise Ramousse1, Christophe Morge2

  • 1UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France.

Food microbiology
|August 11, 2023
PubMed
概括

这项研究确定了葡萄酒制作中Saccharomyces cerevisiae的必需维生素,揭示了生长的生物素 (B8),发酵的胺 (B1) 和两者中的泛酸 (B5). 为了有效的酵母营养,确定了最佳的泛酸水平.

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